Broccoli Stem Bacon Slaw

Step 1Prepare all the ingredients. Chop bacon into strips.

Step 2Fry over a medium high heat. Finely chop the garlic and add it to the bacon while cooking.

Step 3Meanwhile, peel the broccoli stems and cut them finely.
I used the julienne setting on my mandolin, but you could slice them very thinly or julienne them yourself if you have better knife skills than me.

Step 4Cut the florets into very small pieces and place in a large bowl with the broccoli stems.
Note: If you don't like raw broccoli florets, lightly steam or boil the florets for 2-3 minutes. When cooked, place in ice water and drain.

Step 5Add the bacon while still warm, including bacon fats. Add roughly chopped walnuts, reserving a small handful to garnish. Toss all of the salad ingredients together and then leave to sit while you make dressing.

Step 6Place all of the buttermilk dressing ingredients into a small mixing bowl. Whisk together until well combined and pour into a serving bottle.

Step 7Pour over the salad and toss to combine. Note that this makes enough dressing for a couple of salads, so don’t pour all of it on to this one salad.

Step 8Store salad, covered, in refrigerator for up to three days.

Step 9Store buttermilk dressing in jar in the refrigerator for up to five days.