Shaved Broccoli Stalk Salad With Lime Cotija Recipes

SHAVED BROCCOLI STALK SALAD WITH LIME & COTIJA

Shaved Broccoli Stalk Salad with Lime & Cotija image

While waiting for a main course to finish cooking, you can make this simple salad with the remnants of a bunch of broccoli. Or, you can integrate the shaved broccoli, which is sweet, mild, and tender, into other lettuce-based salads, or julienne the strips for cabbage slaws.

Provided by Tara Duggan

Yield Serves 2

Number Of Ingredients 5

Ingredients

Leaves and stalks from 1 bunch broccoli (about 3 stalks), cut into batons
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons fresh lime juice
Kosher salt and freshly ground pepper
1/4 cup crumbled cotija or feta cheese

Steps:

Place the broccoli batons flat on a cutting board, then use a sharp vegetable peeler to shave the broccoli into paper-thin strips.
Place the shaved broccoli and leaves in a medium bowl and toss with the olive oil, lime juice, and salt and pepper to taste. Gently fold in the cheese and serve immediately.

GRILLED CORN SALAD WITH LIME, RED CHILI AND COTIJA

Grilled Corn Salad with Lime, Red Chili and Cotija image

Provided by Bobby Flay

Categories appetizer

Time 1h10m

Yield 8 servings

Number Of Ingredients 8

Ingredients

8 ears fresh corn, silks removed, husk on, soaked in cold water 30 minutes
Canola oil
Salt and freshly ground black pepper
1/4 cup creme fraiche
2 limes, juiced and 1 zested
1 tablespoons ancho chili powder
1/4 cup chopped fresh cilantro leaves
1/4 cup grated cotija cheese

Steps:

Heat grill to high. Grill corn until charred on all sides, 10 or so minutes. Take off the grill and remove the kernels with a sharp knife. While you are cutting the corn, put a cast iron skillet on the grill to heat.
Add the corn and the remaining ingredients to the hot pan and cook, stirring occasionally, until creamy and heated through. Serve with the steak.

BROCCOLI SALAD WITH PEANUTS AND TAHINI-LIME DRESSING

Broccoli Salad With Peanuts and Tahini-Lime Dressing image

Broccoli stalks, often overlooked or tossed in favor of the florets, take center-stage in this summer picnic salad. While many broccoli slaws are made with mayonnaise-based dressings, this one is inspired by the bright flavors of Thai cuisine, and uses sesame oil, lime juice, salted peanuts, scallions and a dash of hot sauce for heat. (Garnish the slaw with fresh Thai basil, if you like.) Tossed with a creamy vegan tahini-lime dressing, the broccoli softens just enough to lose that raw broccoli flavor without giving up any of its satisfying crunch. A food processor or Mandoline makes quick work of the stems, but with a little bit of patience, a good knife does the trick, too. Finally, this salad is best the day it's made, though its components can be prepared in advance to save time.

Provided by Lidey Heuck

Categories dinner, lunch, weekday, salads and dressings, vegetables, side dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

2 pounds broccoli (see Tip)
3/4 cup thinly sliced scallions, white and green parts (3 to 5 scallions)
1/2 cup lightly salted peanuts, finely chopped
1/3 cup tahini
1/4 cup fresh lime juice (from about 2 limes)
1/4 cup toasted sesame oil
2 tablespoons soy sauce or tamari
2 teaspoons honey or agave
1 garlic clove, finely grated
A few dashes of hot sauce, plus more to taste
1/3 cup chopped fresh cilantro or mint

Steps:

Trim the broccoli stalks and peel them to remove the tough outer layer. Cut off the florets, leaving as much of the stalk as possible intact, and set the florets aside. Using the shredding or julienne blade of a food processor, a mandoline or a sharp knife, julienne the stems and place them in a large bowl.
Finely chop or julienne the florets and add them to the bowl, along with the scallions and peanuts.
In a small bowl or glass measuring cup, combine the tahini, lime juice, sesame oil, soy sauce, honey, garlic and hot sauce and whisk until smooth. Pour the dressing over the vegetables and toss thoroughly to coat. Set aside at room temperature for at least 15 minutes, tossing occasionally, to allow the broccoli to soften slightly.
Just before serving, add the fresh herbs and toss well. (You can refrigerate for up to 8 hours before serving.)

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Place the broccoli batons flat on a cutting board, then use a sharp vegetable peeler to shave the broccoli into paper-thin strips.
Place the shaved broccoli and leaves in a medium bowl and toss with the olive oil, lime juice, and salt and pepper to taste. Gently fold in the cheese and serve immediately.

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