broccoli kale salad

Mary Dougherty

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I'm a fine art film photographer living in the mountains and traveling to tell beautiful stories

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When Daphne was born my mom came to stay with us for a few days. It was wonderful. She held the baby so I could sleep, cleaned up the house and most of all made sure there was always something good to eat. Short of catching up on the sleep I was losing, the meals she cooked were exactly what I needed. Now, my mom is a great cook to begin with, but when she started to read through the many Food + Wine magazines we have lying around the house she upped the ante. If I was going to write a children’s book about her time with us I would base it off of “If you give a mouse a cookie” but call it “If you give my mom a cookbook.”

She found this recipe below from Food + Wine, and I’m sharing my version with you because I fell head over heels in love with it. #1 it’s really good for you #2 it uses broccoli stems, which I previously had no idea what to do with #3 it’s easy beyond belief. I’m usually not very good at coming up with sides or accompaniments to dishes, so this is going to be my go to for a while. I hope you love it as much as I do, and next time I know to strategically plant cookbooks and magazines around our house when my mom comes to visit.

Broccoli Kale Salad

2 c chopped kale, without the stems

3 peeled, julienned broccoli stems

2 green onions sliced

1 gala apple julienned (original recipe calls for 1/4c red pepper diced)

2 T chopped almonds

2 T grated parmesan

Combine all ingredients in a bowl. Add 2 T fresh lemon juice and toss. Add 1 T olive oil and toss. Season with salt + pepper and enjoy!

Yep, that’s it! I originally added apple just because I didn’t have the red pepper, and I think I like it more that way. You can decide for yourself if you give this a try!

broccoli stems! I finally found your purpose in life

doesn’t it look pretty ? Especially in that bowl made by my friend Arryn :)

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