- Food & Fun
- Healthy Living
- Home & DIY
- Beauty & Style
- Show Info
"Save those lettuce cores from iceberg or romaine! They have such great texture. And shaving them into thin rounds shows off their pretty concentric design — don't worry if bits of lettuce extrude off of them, they make for even prettier shavings! Sprinkle them over your favorite salad, or feature them on their own, as in this salad, paired with shaved broccoli stalks. The broccoli stalks, with their pretty muted-green color complement the lettuce cores in color, as well as in flavor and texture. Of course you can use the tiny florets of broccoli as garnish." — Chef Curtis Stone
To make salsa verde: Finely chop enough green leaves from the carrots to equal 1 tablespoon. In a medium bowl, mix chopped carrot greens with oil, scallions, capers, basil, shallots, lemon zest and 2 teaspoons juice. Season with salt and pepper.
To prepare salad: Using a mandoline or sharp knife, shave lettuce cores, broccoli stalk, and carrots into paper-thin rounds. Arrange over 4 plates, sprinkle lightly with salt and pepper, and drizzle with oil. Sprinkle with reserved broccoli florets and leaves. Spoon salsa over and serve.