Broccoli Carpaccio with Broccoli Stalk Salad

Ingredients

• 2  avocados ripe peeled cut into 1/8-inch slices
• 1  bird's eye chile pepper red minced (or serrano chile)
• 0.3 teaspoon pepper black freshly ground
• 2 cups matchstick-cut broccoli stalks peeled
• 9 ounces broccoli stalks 
• 1 teaspoon ginger fresh minced peeled
• 1 teaspoon garlic minced
• 0.3 teaspoon kosher salt 
• 1 tablespoon juice of lime fresh
• 3 tablespoons juice of lime fresh
• 1 tablespoon olive oil extra-virgin
• 0.3 cup onion red thinly sliced
• 2 cups gourmet salad greens 
• 3 tablespoons thai basil fresh chopped

Equipment

• bowl
• whisk

Directions

1. To prepare carpaccio, combine first 4 ingredients. Peel and slice 3 broccoli stalks into 2 x 1 x 1-inch rectangles, squaring off their sides. Slice broccoli lengthwise into 1/4-inch planks.
2. Combine broccoli planks, 3 tablespoons juice, and 1/4 teaspoon salt. Arrange broccoli planks and avocado slices on 6 plates; sprinkle with basil mixture.
3. To prepare salad, combine olive oil, 1 tablespoon juice, 1/4 teaspoon salt, and pepper in a large bowl, stirring with a whisk.
4. Add 2 cups matchstick-cut broccoli stalks, salad greens, and onion; toss to coat. Divide salad evenly among plates.