Broccoli Carpaccio with Broccoli Stalk Salad

By jeknudson

Amanda Cohen, Dirt Candy, New York City, Cooking Light

JANUARY 2013

Ingredients

• 3 tablespoons chopped fresh Thai basil
• 1 teaspoon minced peeled fresh ginger
• 1 teaspoon minced garlic
• 1 red bird's eye chile pepper, minced (or red serrano chile)
• 3 large broccoli stalks (about 9 ounces)
• 3 tablespoons fresh lime juice
• 1/4 teaspoon kosher salt
• 2 ripe peeled avocados, cut into 1/8-inch slices
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon fresh lime juice
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups peeled, matchstick-cut broccoli stalks
• 2 cups gourmet salad greens
• 1/4 cup thinly sliced red onion

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

1. To prepare carpaccio, combine first 4 ingredients. Peel and slice 3 broccoli stalks into 2 x 1 x 1-inch rectangles, squaring off their sides. Slice broccoli lengthwise into 1/4-inch planks. Combine broccoli planks, 3 tablespoons juice, and 1/4 teaspoon salt. Arrange broccoli planks and avocado slices on 6 plates; sprinkle with basil mixture.

2. To prepare salad, combine olive oil, 1 tablespoon juice, 1/4 teaspoon salt, and pepper in a large bowl, stirring with a whisk. Add 2 cups matchstick-cut broccoli stalks, salad greens, and onion; toss to coat. Divide salad evenly among plates.