Broccoli Carpaccio with Broccoli Stalk Salad

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Broccoli Carpaccio with Broccoli Stalk SaladRecipe
Photo: Johnny Autry; Styling: Cindy Barr
Cohen makes great use of broccoli stalks in a riff on carpaccio, which is traditionally a dish of thinly sliced raw meat. This standout salad won us over at the taste-testing table, earning our highest rating. You can use a mandoline to make easy work of slicing the broccoli thinly and evenly.
Serves 6 (serving size: about 4 slices broccoli, 4 slices avocado, and 2/3 cup salad)


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3 tablespoons chopped fresh Thai basil
1 teaspoon minced peeled fresh ginger
1 teaspoon minced garlic
1 red bird's eye chile pepper, minced (or red serrano chile)
3 large broccoli stalks (about 9 ounces)
3 tablespoons fresh lime juice
1/4 teaspoon kosher salt
2 ripe peeled avocados, cut into 1/8-inch slices
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lime juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups peeled, matchstick-cut broccoli stalks
2 cups gourmet salad greens
1/4 cup thinly sliced red onion


Hands-on: 40 Minutes
Total: 40 Minutes

1. To prepare carpaccio, combine first 4 ingredients. Peel and slice 3 broccoli stalks into 2 x 1 x 1-inch rectangles, squaring off their sides. Slice broccoli lengthwise into 1/4-inch planks. Combine broccoli planks, 3 tablespoons juice, and 1/4 teaspoon salt. Arrange broccoli planks and avocado slices on 6 plates; sprinkle with basil mixture.

2. To prepare salad, combine olive oil, 1 tablespoon juice, 1/4 teaspoon salt, and pepper in a large bowl, stirring with a whisk. Add 2 cups matchstick-cut broccoli stalks, salad greens, and onion; toss to coat. Divide salad evenly among plates.

Created date

December 2012

Nutritional Information

Calories 144
Fat 12.1 g
Satfat 1.7 g
Monofat 8.2 g
Polyfat 1.5 g
Protein 2.3 g
Carbohydrate 9.6 g
Fiber 5.3 g
Cholesterol 0.0 mg
Iron 0.8 mg
Sodium 176 mg
Calcium 22 mg