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Broccoli Carpaccio

My YJ Recipes



This inventive dish is a take on the trend of nose-to-tail cooking, in which all parts of an animal are utilized.


Makes 4 to 6 servings.

3 tablespoons Thai basil, chopped
1 teaspoon ginger, minced
1 teaspoon garlic, minced
1/2 teaspoon red chili pepper, minced
1 teaspoon kosher salt
3 to 5 large broccoli stalks, trimmed
3 tablespoons lime juice
2 firm, ripe avocados, halved and pitted
2 tablespoons extra-virgin olive oil


1. In a small bowl, mix basil, ginger, garlic, chili pepper, and 1/2 teaspoon of the salt into a rough paste.

2. Peel broccoli stalks and trim the long edges to give the stalks a rectangular shape. Carefully slice each stalk lengthwise with a mandoline or very sharp knife. You want flat, rectangular pieces that are about 1/4-inch thick.

3. Place slices in a bowl and mix with remaining salt and lime juice.

4. Peel and thinly slice avocados lengthwise. Arrange the broccoli and avocados in overlapping slices on a plate, then drizzle with olive oil and sprinkle with the basil-ginger-garlic-chili mixture.

This recipe was printed with permission from chef Amanda Cohen of Dirt Candy in New York City.
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Far too salty but otherwise quite tasty.

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