Broccoli-Stem Vinaigrette

Name: Broccoli-Stem Vinaigrette
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ¼ cup (80 ml)
Cuisine: French Classic
Ingredients: blanched diced broccoli stem (from 1 large head) Broccoli; 150 g Apple; ¼ cup (60 ml) Olive Oil; about 1½ Tbsp (20 ml) Champagne; small bunch chives (10 g) Chives; small bunch parsley (15 g) Parsley; about ¼ tsp (2 g) Salt

Independent adaptation of a publicly published Scott Pickett recipe. Not affiliated with, sponsored by, or endorsed by Scott Pickett.

DRESSING · CURED SALMON & ROASTED VEGETABLES

In the published recipe, this is the dressing for coffee-cured salmon.

Pickett's broccoli-stem vinaigrette for cured salmon.

On the jar

BROCCOLI-STE

Method: stove
Yield: about ¼ cup
Ingredients: 7

Stove sauce. Cook from the recipe

Ratio

Olive Oil 60 mlChampagne 20 ml

Ingredients

Broccoliblanched diced broccoli stem (from 1 large head)
Apple150 g
Olive Oil¼ cup (60 ml)
Champagneabout 1½ Tbsp (20 ml)
Chivessmall bunch chives (10 g)
Parsleysmall bunch parsley (15 g)
Saltabout ¼ tsp (2 g)

Where it sits

One of 719 vinaigrettes in the catalog, with 7 ingredients against a median of 6.

Its fat to acid ratio is 3:1, higher than 59% of the catalog’s vinaigrettes (median 2.4:1), a richer mix for the category.

The acid here is Champagne. In this category chefs also reach for lemon juice (160 recipes), red wine vinegar (125), and Sherry vinegar (110).

The fat here is olive oil. In this category chefs also reach for grapeseed oil (75 recipes) and canola oil (34).

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Broccoli-Stem Vinaigrette wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 10 stars · 3 national awards

Shallot-Chervil Vinaigrette★★★ KITCHENOn the jar: VINAIGRETTE
House Vinaigrette★★★ KITCHENOn the jar: HOUSE VINAIG
Lemon Vinaigrette★ STARRED KITCHENOn the jar: LEMON
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Scott Pickett. Modern Australian. Cited awards include: Multi-hat Melbourne (Estelle / Matilda lineage).

Adapted from a Scott Pickett recipe (Scott Pickett / Broadsheet (coffee-cured salmon)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Scott Pickett / Broadsheet (coffee-cured salmon) (published as “Broccoli-Stem Vinaigrette”). Full citation lives in Provenance.

Companion jar