broccoli stem green caesar
a fancy salad rebrand for your vegetable scraps
ingredients
2- 3 heads broccoli
3 spring onions, thinly sliced
½ cup garlic chives, finely sliced
Green parmesan dressing
½ cup mayonnaise
½ cup Greek yoghurt
50 g parmesan, finely grated (and extra to serve)
½ cup garlic chives, roughly chopped
1 anchovy fillet
1 tbsp Dijon mustard
2 tbsp lemon juice
1 small garlic clove
Black pepper
3–5 tbsp cold water (to loosen)
Crispy crumb
½ cup panko breadcrumbs
1 tbsp olive oil
Pinch of salt
method
Using a mandolin, very finely shave the broccoli, including the stalk, into a large bowl.
Thinly slice the spring onion and finely slice the garlic chives.
Blend everything for the dressing except the water until smooth and bright green. If needed, add cold water gradually until the dressing is thick but pourable.
Toast the panko in a pan on medium/low with some olive oil until golden and crisp. Season lightly with salt while still warm.
Combine broccoli, spring onion and garlic chives and toss with about ⅔ of the dressing. Mix thoroughly to soften the broccoli. Let it sit for 10–15 minutes, then add more dressing if needed.
Pile onto a platter. Top with the crumb, extra parmesan and black pepper.
Serves 6 - 8 as a side
