You should absolutely make this salad the way Chadwick intends it to be: Understand how everything plays together by making it as written, but then bust it open. Add a different nut, a funky cheese. Try a sharp vinaigrette, or a creamy one. Cook half the thing, as I’ve done—I like to keep the stalks raw, but blister and char the florets over very high heat. Serve it on top of a bed of hummus. Or yogurt. Chadwick sometimes serves it on a cake plate, because he’s a crazy animal. This salad will play along through anything.

Shaved Broccoli Stalk Salad with Soft Feta & Golden Raisins

Serves 4 to 6

• 2bunches broccoli with leaves, washed
• 2tablespoons extra-virgin olive oil
• Zest from 1 lemon plus the juice from half
• 1cup golden raisins
• 1cup French feta (or regular crumbled feta)
• 1/3cup Marcona almonds
• Salt (I use kosher)
• Black pepper

1. Trim all the leaves off the stems of the broccoli. Cut off the florets. Reserve both in a bowl.
2. Cut the stalks in half. Remove the tough outer skin using a sharp vegetable peeler. Discard. Run the peeler along the cut side of the stalks and thinly shave. Gently pat with a paper towel to remove any excess moisture.
3. Place the shavings, florets, and leaves in a large mixing bowl. Add the olive oil, lemon zest, juice, raisins, feta, and nuts. Toss gently. Season with the crunchy salt and pepper. Transfer to a platter or large serving bowl.
4. Serve immediately or chill in refrigerator (you can make this a few hours ahead).

https://food52.com/recipes/61674-shaved-broccoli-stalk-salad-with-soft-feta-golden-raisins