Total time: 10 minutes plus 10 hours chilling | Serves 4
- 3 or 4 broccoli stems
- 1/4 to 1/2 teaspoon salt
- 1 large clove garlic, very finely chopped or pressed
- 1 tablespoon white wine vinegar
- 2 tablespoons extra-virgin olive oil (or use equal parts oil and vinegar)
Step 1Peel the broccoli stems and cut them into 1/16- to 1/8-inch-thick slices. Toss the stems with the salt in a jar and refrigerate overnight. In the morning, pour off all of the water that has accumulated in the jar.
Step 2Add the garlic, vinegar and oil to the jar, stir well and refrigerate for several hours. These keep for a week or more, but the color will fade.
70 calories; 170 mg sodium; 0 cholesterol; 5 grams fat; 1 gram saturated fat; 5 grams carbohydrates; 3 grams protein; 2.56 grams fiber.
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