Marinated Broccoli Chunks

Here’s a recipe that uses the part of broccoli most people throw away. The thick stalks get peeled, sliced diagonally, and marinated in a light dressing of rice vinegar, olive oil, dill, and garlic. The florets get set aside for another use, and the stalks get the spotlight.

Broccoli stalks are actually sweeter and milder than the florets, with a crisp, almost water chestnut-like crunch when sliced thin and eaten raw. The 3-hour marinade softens them just slightly while the rice vinegar’s gentle acidity brightens the flavor without the harshness of white vinegar.

Served chilled on a bed of red cabbage leaves with pimiento strips and fresh dill, this is a light, refreshing appetizer that looks much fancier than the effort involved.

Kitchen Tips

• Peel the tough outer layer of the broccoli stalks with a vegetable peeler before slicing. The fibrous skin is chewy and unpleasant raw.
• Cut on the diagonal for wider, more attractive slices that also expose more surface area to the marinade.
• Toss gently to coat without breaking the slices. Broccoli stalks are firm but can crack if handled roughly.
• Chill the full 3 hours. Less time and the marinade hasn’t penetrated. The stalks should taste seasoned through, not just wet on the outside.

Variations

• Asian style: Add a splash of soy sauce and sesame oil to the marinade, and garnish with sesame seeds instead of dill.
• Lemon herb: Replace rice vinegar with fresh lemon juice and use fresh herbs like parsley and chives for a Mediterranean approach.
• Spicy version: Add red pepper flakes or a sliced fresh chili to the marinade for a warm bite.