3 to 4 broccoli stems
1/2 teaspoon kosher or coarse salt
1 garlic clove, crushed, minced, or pressed
1 tablespoon wine vinegar, sherry vinegar, or apple cider vinegar
1 tablespoon olive oil
1/2 teaspoon kosher or coarse salt
1 garlic clove, crushed, minced, or pressed
1 tablespoon wine vinegar, sherry vinegar, or apple cider vinegar
1 tablespoon olive oil
method
1. Peel the broccoli stems using a paring knife. The peels will pull away easily, especially if you work from the top toward the bottom of the stem. Slice thinly and place in a jar. Add the salt, cover the jar, and shake vigorously to distribute the salt. Refrigerate for several hours or overnight.
2. Drain out the water that accumulated in the jar. Add the garlic, vinegar, and olive oil, and shake again. Refrigerate for several hours. Serve with toothpicks or add to salads.
2. Drain out the water that accumulated in the jar. Add the garlic, vinegar, and olive oil, and shake again. Refrigerate for several hours. Serve with toothpicks or add to salads.
serving amount
serves 4.
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