20 min

Step 1

Start by gathering all the little trees off the stalk. Separately, peel the broccoli stalks until you see a change in texture and color. It should be far less fibrous, almost translucent, and easy to chop into 1 in cubes.

Step 2

Now, place the broccoli in your favorite lidded pot and add enough water to coat the bottom. About 1/4 in. Generously salt, turn the heat to medium, and close the lid. The broccoli should be perfectly al dente in about 3 minutes. Open the lid, if the broccoli is a VIBRANT green, shut the heat, but keep the lid on for another minute.

Step 3

Remove the lid from the broccoli to let it cool.

Step 4

Separately, thinly slice through half a long green chili.

Step 5

Pull the leaves off a bunch of parsley (keeping them whole leaf and partially on the stem) and put into a bowl. Add the chilis, a generous pinch of sumac, sea salt, a drizzle of olive oil, and finish with the juice of half a lemon. Toss. Set aside.

Step 6

Now we build the salad. Start with a beautiful and alluring plate. Arrange the broccoli (crowns and stems). Top with your parsley salad. Finish with a lots of grated yogurt stone (OR Parm) and drizzle of your best EVOO.

Step 7

Serve immediately!