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
4 to 6
bunches broccoli with leaves, washed
extra-virgin olive oil
Zest from 1 lemon plus the juice from half
French feta (or regular crumbled feta)
Salt (I use kosher)
In This Recipe
Trim all the leaves off the stems of the broccoli. Cut off the florets. Reserve both in a bowl.
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.
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.
Serve immediately or chill in refrigerator (you can make this a few hours ahead).
I have a thing for most foods topped with a fried egg, a strange disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. I like spoons very much.