Whole vegetable cooking is an outgrowth of the sustainable food movement. Cooks are now embracing using all parts of vegetables – roots, stalks, leaves and all.

Ingredients:

For the salad
• 5-6 broccoli stalks and crowns
• 1/4 cup french feta
• 1 pack bacon
• 1/2 cup brown sugar
• 1/4 cup dried cranberries
• 1/4 cup hazelnuts
For the dressing
• Juice from one lemon
• zest from one lemon
• 1/8 cup olive oil
• kosher salt to taste
• 1 tsp butter

Instructions

1. Shave outer layer of broccoli
2. Cut stems in half and shave them
3. Bake bacon with brown sugar rubbed on each slice at 250 for one hour. Let cool and cut up
4. Toss lemon juice, zest and olive oil together to dress salad
5. Saute hazelnuts in a tsp of butter to toast
6. Build salad with fresh broccoli florets, candied bacon, feta and hazelnuts