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Broccoil stems usually get a raw deal.  They often find themselves in the compost bin, or worse yet, in the garbage, thrown aside in favour of the more colourful counterpart, the floret of broccoli.  However, the stem possesses a lovely mild flavour that will appeal to those who like subtlety in their broccoli, and they possess all the same nutritional benefits.  This broccoli stem salad will give you something to do with all those previously unwanted stems and can be altered to suit your taste.  Here we have used a lemon vinaigrette for the dressing but it is possible to use a Dijon honey dressing or even a sweet chili vinaigrette, depending on your preference.  Likewise the crunch factor can be supplied by a number of options; here we have suggested pine nuts, but you can easily use hazelnuts, sunflower seeds or chopped pecans to name but a few.



  • 4 - 5 broccoli stems, leaves trimmed away & cut into thin disks

  • 5g chopped fresh parsley leaves

  • 2 tablespoons extra virgin olive oil

  • 1 medium lemon, juice + zest

  • 1 tablespoon apple cider vinegar

  • ½ teaspoon sea salt

  • ¼ teaspoon black pepper

  •  40g roasted pine nuts or whatever crunchy ingredient you prefer

  • freshly grated parmesan cheese


  • Make the vinaigrette by whisking together the oil, lemon and apple cider vinegar, adding salt and pepper to taste.

  • In a bowl add the broccoil discs, parsley, vinaigrette dressing and pine nuts.

  • Top with freshly grated parmesan cheese and serve.

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