Fraternal Twins

Well, just when you thought you'd managed to avoid science projects in the refrigerator, surprise! That chicken is not going to make it. But wait! There's broccoli. And arugula.

And as you're chopping the broccoli stalks, you remember one of the asparagus vendors at the market who, when you said you always went for the skinnier asparagus because the bottoms weren't so woody, asked if you didn't peel the bottoms.

No, you said. You didn't add that you usually ate the top part of the bottom stem raw while the rest of it was steaming but still ended up tossing a lot of those stems and thinking, "What a waste."

Fast forward to the moment after the chicken has officially bitten the dust. You're chopping broccoli stalks. You're not even thinking about asparagus--skinny, fat (excuse me, "jumbo"), or otherwise.

And then it happens. You think of another object that looks a bit like this broccoli stalk. Yes! It is the asparagus stem.

Broccoli Salad with Arugula and Asparagus Stems in Lemon-Walnut Vinaigrette:

For the salad:

1 large head or three to four small heads of broccoli
Large handful arugula (or arugula rabe)
Bottom stems of one bunch of jumbo asparagus
2-3 tablespoons walnuts

For the dressing:

2T olive oil
2T walnut oil
2T balsamic vinegar*
Zest of one lemon
Pinch sea salt or kosher salt
Pinch medium-grind black pepper

Rinse arugula (or rabe) and drain; tear into small pieces. Break off broccoli florets from stalk(s). Peel stalk(s) and chop into small pieces. Remove very bottom of aparagus stems; slice stems into 1/2 inch circles. Peel them, if you wish. Steam broccoli and asparagus stems.

Dry-roast walnuts in a skillet or on a baking sheet at 400° for 5 minutes or so. (Keep an eye on the walnuts; they should be just slightly darkened.)

Combine oils and vinegar with lemon zest, salt, and pepper. Toss salad with dressing, add walnuts, toss again and serve.

*Real balsamic, not the fake kind in the store. V. G. Buck makes a great balsamic vinegar and a white balsamic vinegar as well, which is very good with fish.

©2009, 2014 Laynie Tzena.