This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

"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


For the Salsa Verde:
  • 2 fresh baby white or yellow carrots with green tops attached
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • 2 tablespoons finely chopped scallions (white and green parts)
  • 1 tablespoon chopped drained nonpareil capers
  • 1 tablespoon chopped fresh basil
  • 2 teaspoons minced shallots

  • 1 lemon, peel finely grated and juiced
For the salad:
  • 4 cores iceberg lettuce
  • 4 cores romaine lettuce
  • One 4-inch broccoli stalk, peeled, plus ¼ cup florets and any broccoli leaves


Serves: 4


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.