SHAVED BROCCOLI STALKS w/LEMON

By BobD

Ingredients

• 1 large lemon
• 1 pound broccoli stalks, thick peels trimmed off
• 1 ripe avocado (optional)
• 1 chunk Parmigiano-Reggiano, at least 3 ounces
• 1 small ripe red chile, cut into thin rings (optional)
• Extra virgin olive oil
• Coarse salt and cracked black pepper.

Details

Servings 6
Adapted from nytimes.com

Preparation

Step 1

1. Grate the zest from the lemon and set aside. Cut lemon in half.

2. Using a vegetable peeler, shave the broccoli stalks into paper-thin ribbons and transfer to a bowl. Squeeze lemon juice over broccoli, toss well, and refrigerate at least 30 minutes or up to 2 hours, until cold and crisp.

3. When ready to serve, divide the broccoli on plates. If using avocado, pit and thinly slice, then divide on top of broccoli. Using a vegetable peeler, shave a few thin slices of cheese onto each plate. Scatter a few rings of chile on each plate, if using.

4. Drizzle each plate with olive oil and sprinkle with salt, pepper and lemon zest. Serve immediately.