BROCCOLI STEM SALAD WITH LEMON & PECORINO (Serves 2-4)
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.