This month for Blogger C.L.U.E. Society, my assigned blog is Taking on Magazines, internet home of Christiane, one of the founders of our little group, where we get together once a month using the same clue - ingredient or theme - and search through our partner blog to find tastiness to recreate. With many people trying to start the new year off right, our clue for January is “healthy eating.” Christiane says herself that her recipes don’t have a focus on health but that doesn’t mean that I wasn’t tempted by several of them, including her Bibb Lettuce with Citrus Herb Dressing, Vietnamese Caramel Pork and Garlicky Grilled Cheese with Bacon and Spinach, which she swears is healthy, honest! I can tell you they all look delicious!
In fact, I ended up making two dishes, her Superfast Crispy Chicken Thighs, which are started on the stovetop and then finished in the oven, crisp fried in only 1 scant tablespoon of oil, and the fresh salad I’m sharing today. Man, those thighs were good! So good, in fact, that they were eaten before I could take a decent “finished” photo. And I cannot tell you how long it’s been since that happened!
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| Exhibit A |
Thank goodness I had planned to make the broccoli stalk salad too. I was excited to use a part of the broccoli that I know many people discard and put it on center stage.
Even though Christiane says, “serve immediately,” I wasn’t taking any chances with not getting a photo of the salad. I made it in the afternoon and took the photos well ahead of dinner. I am pleased to say that the shaved broccoli was still crunchy, fresh and delicious a couple of hours later!
Ingredients
Leaves and stalks from 1 bunch broccoli (2-3 fat stalks)
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons fresh lime juice
Flakey sea salt and black pepper
1/4 cup or 28g crumbled cotija or feta cheese
Optional: few slices of radish - my addition.
Method
Cut the very hard outsides off of the broccoli stems. Nip off the leaves and save them. My broccoli didn’t have very many leaves, so just for a little more green, I also kept one tiny floret cut into small bits.
Use a sharp potato peeler to trim off any more stringy hard bits and discard them.
Continue shaving off thin slices of the stalks with the potato peeler until they are all gone.
And you are left with this:
Crumble on the feta and stir gently. Add a few slices of radish if desired.
Serve immediately or refrigerate covered until ready to serve.
Enjoy!
Our participating society members this month, with their Healthy Eating picks:
- Apricot Muffins by Azmina from Lawyer Loves Lunch
- Broccoli Stalk Feta Salad by Stacy from Food Lust People Love
- Citrus Shrimp by Lauren from Sew You Think You Can Cook
- Couscous with Chicken and Vegetables by Sue from A Palatable Pastime
- Ginger-Citrus Grilled Salmon by Kathy from A Spoonful of Thyme
- Irish Seafood Cocktail by Kate from Kate's Kitchen
- Massaged Kale Salad by Anna from annaDishes
- Mediterranean Chopped Salad by Christy from Confessions of a Culinary Diva
- Middle Eastern Vegetable Salad by Christiane from Taking on Magazines
- Orange Banana Matcha Smoothie by Kim from Liv Life
- Red Lion Inn Swordfish by Lea Ann from Cooking on the Ranch
- Roasted Carrots and Cauliflower (with a kick) by Debra from Eliot's Eats
- Sophie’s Chopped Salad by Rebekah from Making Miracles
- Thai Salad with Peanut Dressing by Liz from That Skinny Chick Can Bake
- White Bean Chili by Lisa from Authentic Suburban Gourmet
- Winter Salad of Roasted Beets, Avocado and Grapefruit by Wendy from A Day in the Life on the Farm
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