Broccoli Stalks With Lemon

Name: Broccoli Stalks With Lemon
Total time: 15 min
Yield: 6 to 8 servings
Ingredients: 1 large lemon; 1 pound broccoli stalks, thick peels trimmed off; 1 ripe avocado (optional); 1 chunk Parmigiano-Reggiano, at least 3 ounces; 1 small ripe red chile, cut into thin rings optional; Extra virgin olive oil; Coarse salt; cracked black pepper

By Julia Moskin

Total Time: 15 minutes
Rating: 3(7)
Comments: Read comments

Featured in: That’s Not Trash, That’s Dinner

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:6 to 8 servings

1large lemon
1pound broccoli stalks, thick peels trimmed off
1ripe avocado (optional)
1chunk Parmigiano-Reggiano, at least 3 ounces
1small ripe red chile, cut into thin rings optional
Extra virgin olive oil
Coarse salt
cracked black pepper

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Grate the zest from the lemon and set aside. Cut lemon in half.
Step 2
Using a vegetable peeler, shave the broccoli stalks into paper-thin ribbons and transfer to a bowl. Squeeze lemon juice over broccoli, toss well, and refrigerate at least 30 minutes or up to 2 hours, until cold and crisp.
Step 3
When ready to serve, divide the broccoli on plates. If using avocado, pit and thinly slice, then divide on top of broccoli. Using a vegetable peeler, shave a few thin slices of cheese onto each plate. Scatter a few rings of chile on each plate, if using.
Step 4
Drizzle each plate with olive oil and sprinkle with salt, pepper and lemon zest. Serve immediately.