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Grilled Broccoli Stem Salad with Apple Cider Vinaigrette

Serves 4 with extra dressing for later


    Broccoli stems have a great crunchy texture and high nutritional value. It’s a shame they’re often wasted more than they’re used. This recipe uses primarily stems, but you can always add more florets. The vinaigrette is my go-to dressing at home and in the restaurants. It tastes great with almost anything. You’ll have extra dressing and it keeps in the fridge for a couple of weeks. The secret ingredient is nutritional yeast, which my mom introduced me to as a popcorn topping when I was little. It works well as a substitute for grated parmesan in dressings and pesto. Important note: do not confuse nutritional yeast with baking yeast. They are quite different and cannot be interchanged.



    Grilled Broccoli Stem Salad with Apple Cider Vinaigrette


      • 5–6 large broccoli stems
      • Sea salt and black pepper, to taste
      • 1 c nutritional yeast
      • 2/3 c apple cider vinegar
      • 1/4 c soy sauce
      • 1/4 c coconut aminos (or substitute more soy sauce)
      • 1/2 c water
      • 5 cloves garlic
      • 2/3 c extra virgin olive oil
      • 1/3 c canola oil
      • 4 radishes
      • 1/8 c toasted cracked hazelnuts
      • 6–8 leaves fresh basil
      • 1/4 c shaved parmesan, or other hard aged cheese



      Use a sharp knife to carefully peel the dark green and tough outer layer from the straight part of the broccoli stems. Don’t worry about peeling the upper part where it branches into florets, those parts are tender. Cut into long slices, about 1/4-inch thick. Toss with a little olive oil, sea salt, and pepper. Grill on high heat to get a little char, and then cool. Cut into bite-sized pieces (about 4 cups).


      For the vinaigrette, combine the nutritional yeast, apple cider vinegar, soy sauce, coconut aminos, water, and garlic in a blender. Turn the blender on low for a moment and then increase speed to high. Slowly pour in the olive and canola oil until completely combined. To serve, place the broccoli on the bottom of a plate or bowl, top with thinly sliced radishes, toasted cracked hazelnuts, torn basil leaves, and shaved parmesan. Finish by drizzling with vinaigrette.



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