While waiting for a main course to finish cooking, you can make this simple salad with the remnants of a bunch of broccoli. Or, you can integrate the shaved broccoli, which is sweet, mild, and tender, into other lettuce-based salads, or julienne the strips for cabbage slaws.

Ingredients

　　Leaves and stalks from 1 bunch broccoli (about 3 stalks), cut into batons

　　1 tablespoon extra-virgin olive oil

　　1 1/2 teaspoons fresh lime juice

　　Kosher salt and freshly ground pepper

　　1/4 cup crumbled cotija or feta cheese

Step 1

Step 2

　　Prep Tip

　　To make broccoli batons, first remove the stalks at the base of the florets, then trim the tough ends. Cut the stalks into batons by removing the thick, tough outer layer, using four long cuts with a chef's knife.

　　Reprinted with permission from Root to Stalk Cooking by Tara Duggan, © 2013 Ten Speed Press, an imprint of Penguin Random House. Buy the full book from Amazon, Bookshop, and Penguin Random House.