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Ingredients
- Stalks and leaves from 1 large head or 2 smaller heads of broccoli, florets removed
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons fresh lime juice
- 1 teaspoon lime zest
- Sea salt and freshly ground black pepper, to taste
- ¼-⅓ cup crumbled ricotta salata
About this recipe
Serves 2 This recipe uses the soft, sweet stalks instead of the florets, which you can save for another use. Remove the thick outer layer of the stalks. Ricotta salata is salted, aged and pressed into a hard cheese that makes it ideal for slicing, crumbling and grating. If you can’t find it, substitute feta cheese.
Instructions
Remove the tough outer layer of the stalks. Using a vegetable peeler, shave the stalks lengthwise into thin strips.
In a small mixing bowl, toss shaved broccoli and any leaves with the olive oil, lime juice and zest. Salt and pepper to taste. Go easy on the salt, as the cheese will be salty. Gently fold in the cheese and serve.
