This crisp, refreshing salad highlights what an unexpected pleasure uncooked broccoli can bring to the table. It uses the most tender yet underappreciated part of the vegetable—the center of the stalks—which is tossed with crunchy celery, spicy radishes, and a simple lemon and olive oil dressing. Shaved Parmigiano adds just the right touch of richness. The result is a raw salad at its very best.
Read the article The Raw Deal to learn more about the benefits of incorporating raw foods into your diet.
Using a paring knife or vegetable peeler, peel away the tough outer layer of the broccoli stalks, leaving only the tender interiors. Trim the tough ends from the stalks (about 1/2 inch), halve the stalks lengthwise if they are more than 1 inch in diameter, and slice the stalks on the diagonal about 1/8 inch thick. Transfer to a medium bowl.
Add the radishes, celery, parsley, oil, lemon juice, 1/4 tsp. salt, and 1/8 tsp. pepper and toss to combine.
nutrition information (per serving):
9, Fat Calories
80, Saturated Fat
10, Monounsaturated Fat
20, Polyunsaturated Fat
Photo: Scott Phillips