Monday, June 18, 2012

Broccoli stem salad

photo, Diane Carnevale

The inspiration for this plate was an Asian broccoli salad that I saw Ina Garten make once, using lots of garlic, olive oil, pepper flakes and soy sauce. I used only the stems of the broccoli, which I shaved into beautiful shapes using a mandolin, then I quickly blanched and shocked them to keep their vibrant color. I slowly simmered slivers of garlic in olive oil, then spooned the oil over the broccoli, and added crushed red chili peppers and lemon juice. The red pepper rings on top are the mini sweet peppers, not the hot kind. Nice crunchy salad!

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