Broccoli stem salad with lemon & pecorino.

Broccoli stem salad with lemon & pecorino.


If we have one resolution for 2016, it is to waste less. We are already recycling our clothes (just bring them to your nearest H&M store!), and now we are all over the latest food trend – root-to-leaf cooking.

Learn how to cook from root-to-leaf.

Root-to-leaf cooking is a newer obsession of mine. I love the idea of using as many parts of my produce as possible & finding the most unique ways to use them. It’s ok, we’re all a little guilty of maybe not-wanting-to-deal-with the loose ends of certain vegetables, but there are a few tried and true waste-not ideas I can’t live without:

• Radish/Turnip Greens = sauté with lemon juice, olive oil, salt and pepper. Top with shaved parmesan.

• Fennel Fronds = add raw fronds to salads, avocado toast, etc! Also amazing in tuna or potato salad.

• Cauliflower hearts = perfect for soups, or seared with olive oil, sea salt and freshly ground pepper.

• Almond Pulp (from making almond milk) = Granola! 

• Beet Greens = braised or sautéed with garlic, olive oil or with balsamic reduction

• Mushroom Stems = perfect for vegetable stocks or soup!

One of my favourites is by far broccoli stems. They are such a versatile vegetable that most people throw away entirely.  Such a shame! This salad feels like a victory. Like when you make an amazing meal out of the random things left in your fridge. That’s exactly what broccoli stems are. Not to mention, a 2-for-1 bargain that you’ll want to tell everyone about.

It’s a salad for any season, but one perfect for the colder months when you crave something heartier than a delicate spring green. It’s so simple, and I promise you’ll start craving broccoli stems. Life-changing salads is not a phrase I’d use often, but this one is a real.


Gluten-free, grain-free

4 stalks broccoli

2 oz pecorino romano, shaved

Sea salt to taste

Freshly ground pepper


1 garlic clove, minced

1 lemon, juice

1 teaspoon apple cider vinegar

4-6 tablespoons extra virgin olive oil

1/4 teaspoon salt

Freshly ground pepper, to taste

To prep the broccoli stems: shave the knobby, waxed skin from the sides with a peeler. Then, using a mandolin, shave the broccoli stems thinly into a serving bowl. Continue until all stalks are shaved. Set aside.

To make dressing: add garlic clove, lemon, vinegar, salt and pepper to a small bowl. Mix together well, then add olive oil in a steady stream until emulsified.

Toss the broccoli stems with dressing and mix until well coated. Shave the pecorino atop and season with sea salt and freshly ground pepper. Serve immediately, but this salad will last in the fridge (covered) for about a day or two.


Julia Gartland.


A New York-based photographer, food stylist and self-taught cook. 


INSTAGRAM: @sassykitchen








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