Broccoli Leaf and Apple Slaw

Inspired by the mayo-based salads of my midwest youth, this recipe takes a classic broccoli salad and replaces broccoli florets with broccoli leaves. It’s tangy, crunchy, and deeply savory. The broccoli leaves, which are too strong on their own, fade to the background and add depth that contrasts with the sweet apples and bright vinegar.

All these ingredients can still be found locally this time of year. The hack is using broccoli leaves while we wait for the broccoli heads to form.

20 minutes
4 servings

• 3-4 large leaves from a broccoli plant*, cut into thin strips (chiffonade) and massaged (squeezed) a few times to soften them up

• 1 large carrot**, cut into matchsticks, about 2 cups

• 1 Fuji apple, sliced and cut into quarter moons 

• 3 scallions, both white and green parts, thinly sliced

• 1/3 cup walnuts, roughly chopped

• 1/3 cup raisins

Dressing

• 1/3 cup mayonnaise

• 2 tbsp apple cider vinegar

• 1/2 tsp honey

• 1 pinch kosher salt, about 1/8 tsp

In a large mixing bowl, combine the broccoli leaves, carrot, apple slices, scallions, walnuts, and raisins. 

In a small bowl, prepare the dressing by whisking together the mayonnaise, apple cider vinegar, honey, and kosher salt. 

Pour the dressing over the salad ingredients. Using tongs or very clean hands, combine everything together until the dressing is evenly distributed.

*I suspect this recipe only works with immature broccoli plants that are overwintering. Broccoli leaves in the summer may be too assertive. 

**You could probably grate the carrot and save some time, but the matchsticks really add a pleasant crunch, especially if you’re able to find freshly harvested carrots (sorry, ours are done for the season!).