Meg Yonson's Broccoli Stem Coleslaw

Photography: Luisa Brimble
Styling: Olivia Blackmore 

One of our fave salads from expert recipe developer and Queen of the Salad, Meg Yonson. Meg recently released her first recipe e-book, A Small Book of Really Good Salads, which we can’t get enough of.

Over to Meg…

Here’s a recipe from my “Small Book of Really Good Salads”. I love using the Undivided Food Co. Aioli to give the creamiest (and healthiest!) dressing. Broccoli is a beautiful Autumn ingredient so you should start seeing some really amazing, fresh broccoli at your local grocer and farmer’s markets.

Quick note to say: I go hard with my garnishes. Whether it’s herbs, crunch factor (in this case, peanuts), olive oil, salt or pepper, I treat my garnishes as another main ingredient. So for this salad, I recommend keeping a small bowl of chopped peanuts and a jar of GOOD FAT Aioli close by, in case you need more as you eat your way through the salad.

SERVES 4

INGREDIENTS

3 large broccoli stems, florets reserved for another time
1 cup celery leaves (the light green leaves are the best for this!)
1 small fennel, very finely sliced
2-3 cups cooked butter beans (or 2 cans drained and rinsed)
1⁄4 cup GOOD FAT Aioli 
2 lemons, juiced
1 tablespoon extra virgin olive oil
1 teaspoon sea salt
Freshly ground black pepper
1⁄2 - 1 cup salted, roasted peanuts, roughly chopped

METHOD

Chop off the last 1-2 cm woody part of the broccoli stems, then peel the outer layer of the broccoli stalks with a vegetable peeler, and very thinly slice the stalk into discs. You’ll be eating the stalk raw, so the thinner you can get these the better (a good tip is to use a good chef’s knife or a mandolin).

Add broccoli stems, celery leaves, fennel and butterbeans into a large mixing bowl.

In a jar, add the GOOD FAT Aioli, lemon juice, olive oil, salt and pepper. Shake to combine. Pour over the salad and toss to combine the salad until well coated.

Divide the salad between four bowls and garnish generously with the roasted peanuts and another few grinds of black pepper to serve.