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BROCCOLI STALKS
Level 1
Marinated Broccoli Stems with Egg, Feta & Capers
Serves 2 as a snack
Cathy Erway, “a home-cooking doyenne” in the words of TimeOut New York; the blogger behind Not Eating out in New York and Lunch at Sixpoint and author of The Art of Eating In: How I Learned to Stop Spending and Love the Stove
Says Cathy: “This is just one way of bringing a commonly uneaten part of the broccoli plant to a more palatable form. There are hundreds of other ways to eat broccoli stems (like celery sticks, in stir fries, stuffing into sushi rolls, and so on). So in the spirit of all the other forgotten vegetable parts that can be enjoyed in the same way (such as cauliflower stems), remember: if you’re ever in a pickle for a pretty good pickle or crisp addition to a salad, salvage some good broccoli stems for the cause.”
Stem of 1 or 2 broccoli clusters (about 1/2 cup)
1 Tbsp. fresh lemon juice
2 Tbsp. good olive oil
1/4 tsp. sea salt
Black pepper (optional)
1 large egg
1 small shallot, sliced (or a few slices fresh red onion)
1 tsp. capers
Few slices Greek feta
2 slices toast
1 Tbsp. fresh lemon juice
2 Tbsp. good olive oil
1/4 tsp. sea salt
Black pepper (optional)
1 large egg
1 small shallot, sliced (or a few slices fresh red onion)
1 tsp. capers
Few slices Greek feta
2 slices toast
1. Cut dry end off of broccoli stems. If desired, peel skin to reach tender stem. Slice thinly across. Mix thoroughly with lemon juice, olive oil, salt and optional pepper. Set aside.
2. Hard boil egg (6 minutes). Cool, and peel shell.
3. Chop egg into thick slices. Divide among two slices of toast, and assemble remaining ingredients on top.
