Shaved brassica stem salad

2–4 (2 as a main, 4 as a side)
15 minutes


  • 4 brassica stems, e.g. cauliflower, broccoli, Romanesco, cabbage, or a mixture
  • 3 handfuls of soft salad leaves, such as watercress, spinach or rocket
  • 3 anchovy fillets, (optional)
  • 1 small garlic clove, crushed
  • 1 large lemon, juiced
  • 90ml of extra virgin olive oil
  • 1 bunch of flat-leaf parsley, stalks finely chopped and leaves roughly chopped
  • salt
  • pepper


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