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Avocado and Broccoli Carpaccio with Broccoli Stalk Salad by Chef Amanda Cohen

4-6 servings

Avocado and Broccoli Carpaccio with Broccoli Stalk Salad by Chef Amanda Cohen


Avocado and Broccoli Carpaccio:
3 large broccoli stalks
2 avocadoes
3 Tbsp Thai basil, minced
3 Tbsp fresh lime juice
2 Tbsp extra-virgin olive oil
1 tsp fresh ginger, peeled and minced
1 tsp garlic, minced
1/4 tsp red bird's-eye chilie, chopped
1 tsp kosher salt
Broccoli Stalk Salad:
3 broccoli stalks
1 cup cornstarch
2 cups mesclun mix
1/4 cup red onion, thinly sliced
1 Tbsp extra-virgin olive oil
1 Tbsp fresh lime juice
1 tsp salt
pinch ground black pepper
2 quarts canola oil, for deep frying

Cooking Instructions

Avocado and Broccoli Carpaccio:

Using a knife, mince the ginger, garlic, chili, and 1/2 teaspoon of the salt. About halfway through, add the minced basil to the mixture and continue mixing until a rough paste is formed.

Trim the tough outsides of the broccoli stalks, shaping them into long rectangles. Then, slice the stalks into thin pieces. Put the broccoli slices in a bowl and add the lime juice and remaining 1/2 teaspoon salt. Toss to coat.

Peel the avocado and slice it into rectangles.

On a plate, overlap the strips of broccoli and avocado and trim edges so the sizes match.

Top with the basil paste mixture. Drizzle extra-virgin olive oil over the slices and serve with the broccoli stalk salad.

Broccoli Stalk Salad:

In a large pot heat the canola oil to 250 degrees.

Cut the skin off of the broccoli stalks, then slice them into thin strips. Coat half of the broccoli stalks in cornstarch and deep-fry until they hold their shape, about 30 seconds. Julienne the remaining half of the broccoli stalks and put in a large bowl. Add the remaining ingredients to the bowl and toss to coat.

Right before serving, garnish with the fried broccoli strips so they don't get soggy.Recipe and image used with permission and courtesy of Wusthof. All rights reserved. Recipe by Amanda Cohen, Chef and Owner of Dirt Candy, New York, NY.

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