I know lots of you are throwing out the broccoli stems, just eating the pretty little florets. I also know that you’re not wasting it intentionally, you just don’t see recipes for broccoli stems that often. Who knows what to do with them? Well, let this be a start to new things. Broccoli stems are crisp and crunchy, refreshing, and healthy.

Broccoli Stem and Cherry Salad 3

In this recipe, I call for peeled broccoli stems because the skin on the stem can get fibrous and rough. Peel it with a sharp paring knife until you get down to the smooth parts. After they’re chopped up, most won’t even recognize them. The flavors here bring together sweet, tart, and fragrant, somewhat reminiscent of a slaw. It would be great with some pork chops or even fried chicken. Maybe you’ll even fool the kids into eating this.

broccoli stems
peeled broccoli stem

Broccoli Stem and Cherry Salad
~4 side servings

  • 1 teaspoons white vinegar
  • 1 teaspoons cider vinegar
  • 1/2 teaspoon sugar
  • 1/2 teaspoon olive oil
  • 1/2 teaspoon honey dijon mustard
  • 1/4 teaspoon celery seed
  • 1 cup peeled and finely diced broccoli stem
  • 2 tablespoons chopped dried cherries (no added sugar)
  • 1 1/2 tablespoons finely chopped shallots

Instructions –

1. In a small bowl, whisk together vinegars, sugar, olive oil, mustard, and celery seed. Set aside.

celery seed dressing

2. Combine broccoli stems, cherries, and shallots in a another bowl. Toss with dressing, cover, and refrigerate for at least 2 hours before serving. You may make it a day ahead if you want.

Broccoli Stem and Cherry Salad 2

posted by jessica at 09:30 PM Filed under Inventive, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.