Broccoli Stem Salad
- Three large stems of broccoli
- 1 tbsp fresh dill
- 2 tbsp seasoned rice vinegar
- pinch of salt
Remove the flower of the broccoli for another use, leaving as much stem as possible.
Peel the length of the stems with a small knife to remove the tough exterior. Be careful with the thin, delicate pieces at the top that will make nice, flowery shapes when sliced. They probably don’t need to be peeled.
Cut in thin slices, approximately 1/8″.
Pour rice vinegar and chopped dill over broccoli, mix, and sprinkle with a pinch of salt.