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.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.