Shaved Broccoli Stalk Salad with Soft Feta & Golden Raisins

August 19, 2016

Test Kitchen-Approved

Author Notes: This recipe comes from Chadwick Boyd's collection, Entertaining with Vegetables.

You should absolutely make this salad the way Chadwick intends it to be: Understand how everything plays together by making it as written, but then bust it open. Add a different nut, a funky cheese. Try a sharp vinaigrette, or a creamy one. Cook half the thing, as I’ve done—I like to keep the stalks raw, but blister and char the florets over very high heat. Serve it on top of a bed of hummus. Or yogurt. Chadwick sometimes serves it on a cake plate, because he’s a crazy animal. This salad will play along through anything.
Kenzi Wilbur

Serves: 4 to 6

Ingredients

  • 2 bunches broccoli with leaves, washed
  • 2 tablespoons extra-virgin olive oil
  • Zest from 1 lemon plus the juice from half
  • 1 cup golden raisins
  • 1 cup French feta (or regular crumbled feta)
  • 1/3 cup Marcona almonds
  • Salt (I use kosher)
  • Black pepper
In This Recipe

Directions

  1. Trim all the leaves off the stems of the broccoli. Cut off the florets. Reserve both in a bowl.
  2. Cut the stalks in half. Remove the tough outer skin using a sharp vegetable peeler. Discard. Run the peeler along the cut side of the stalks and thinly shave. Gently pat with a paper towel to remove any excess moisture.
  3. Place the shavings, florets, and leaves in a large mixing bowl. Add the olive oil, lemon zest, juice, raisins, feta, and nuts. Toss gently. Season with the crunchy salt and pepper. Transfer to a platter or large serving bowl.
  4. Serve immediately or chill in refrigerator (you can make this a few hours ahead).

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Salad|Greek|Raisin|Vegetable|Feta|Broccoli|Make Ahead|Fall|Summer|Vegetarian|Side|Appetizer

Reviews (1) Questions (0)

1 Review

Rhonda35 August 19, 2016
This sounds amazing!!