Shaved brassica stem salad

  • 2–4 (2 as a main, 4 as a side)
  • 15 minutes
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If you slice them thinly enough brassica stems are absolutely delicious served raw, showcased in this stem salad recipe. The crunch and subtle bitter flavour of the stalks means they can stand up to the punchy dressing. Take a look at Victoria's other recipes for using up stalks and stems here.

First published in 2019





Give the brassica stems a good wash and lightly peel off any gnarly dark spots. Use a mandolin, or very sharp knife, to shave the stems very finely. Transfer the shaved stems to a serving bowl and toss with the soft salad leaves
Next, make the dressing: put the anchovies (if using) in a blender with the garlic, lemon juice, a modest pinch of salt and a generous grind of black pepper. Whizz it up until the anchovies have completely broken down
Add the parsley and blitz again and then, while the motor is still running, gradually add the oil until fully emulsified. Taste for seasoning and acidity, adding more lemon juice, and/or salt and pepper if needed
Toss the brassica stems and soft leaves in the dressing and serve. Any leftover dressing is wonderful used as an alternative to mayonnaise in a warm potato salad

Victoria is a London-based food writer and recipe developer. She was the Roald Dahl Museum’s first ever Gastronomic Writer in Residence and has written six books, including her latest, Too Good To Waste.

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