season one winner Harold Dieterle
, who now has three New York City restaurants, is himself not a fan of the raw broccoli florets you often see on a crudité platter. We get why; they can have a strong taste that stays with you all night, no matter how many baby carrots you chase them with. The secret to transforming the cruciferous veggie into something tasty is a mandoline slicer. Dieterle shaves broccoli—both the florets and the stalks—thinly, then tosses them with vinaigrette, a handful of nuts and cheese. The dressing is able to penetrate into the paper-like broccoli better, mellowing its bite.
Get the recipe: Shaved Broccoli Salad