Broccoli

Photo: Lynn Andriani

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Broccoli
Top Chef 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
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