Photo: Randy Mayor; Styling: Cindy Barr 
Serves 2 (serving size: 1 cup)

"One of the few vegetables my kids will eat is broccoli," Duggan says, "so I found new ways to use it." Sodium reflects 1/8 teaspoon kosher salt.

How to Make It

Step 1

Place the broccoli batons flat on a cutting board, then use a sharp vegetable peeler to shave the broccoli into paper-thin strips.

Step 2

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.

Reprinted with permission from Root-to-Stalk Cooking: The Art of Using the Whole Vegetable, by Tara Duggan, copyright 2013. Published by Ten Speed Press, a division of Random House, Inc.

Ratings & Reviews

CPC94118's Review

October 26, 2014
This is a really tasty and easy recipe. I usually use Queso Fresco in place of feta but it works just as well. Such a great use of something I used to throw in the compost bin. As the other person mentioned, I now like the stems better than the florets but I love that I can get two meals out of broccoli.

Kimc1967's Review

April 27, 2014
Tasty recipe, even my husband liked this one!

TheMomChef's Review

February 20, 2014
I was a little tentative about making this with something like broccoli stalks that are usually saved for soups or just thrown out, but I went ahead and shaved them, made the vinaigrette and sprinkled on some feta. I am so, so glad that I did. The salad is excellent; refreshing and delicious. I found that I actually like the stalk of the vegetable more than the florets. You can read my full review at Taking On Magazines:

MrsKapanicas's Review

January 21, 2014