Serves 4 to 6


  • ¼ cup sea salt
  • 1 head broccoli
  • ¾ cup apple cider vinegar
  • ¾ cup water
  • 1 tsp. maple syrup

  • 2 organic egg yolks
  • ½ tsp. Dijon mustard
  • ½ Tbsp. lemon juice
  • ½ tsp. sea salt
  • 1 clove garlic, minced
  • ½ cup organic canola oil

To serve
  • 2 scallions, sliced thinly on bias
  • ¼ cup black sesame seeds


Set up a medium pot filled halfway with water over medium heat. Add sea salt and bring to a rolling boil. Cut the top of the broccoli into small, one inch size florets. Blanche florets in the boiling water for 2 to 3 minutes, until they turn bright green and are tender, but still hold their shape. Place in a bowl filled with ice water to cool. Drain after florets are cool to the touch.

Using a vegetable peeler, peel the tough skin off the broccoli stems. Cut the peeled stems on a bias into ¼ inch medallions. Place in a small saucepan, along with apple cider vinegar, water and maple syrup. Bring stem mixture up to a boil, turn off heat and allow stems to steep for 15-20 minutes. Drain stems and set aside.

Add the egg yolks, Dijon mustard, lemon juice, sea salt and minced garlic to the bowl of a food processor. Pulse until smooth. With the motor running, slowly stream in the canola oil, and process until the aioli has emulsified.

To serve, lay a teaspoon of aioli on a plate. Top with a few broccoli florets and pickled stem medallions. Garnish with sliced scallions and black sesame seeds.

Olivia Roszkowski is an instructor at the Natural Gourmet Institute.


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