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Holiday Recipes: Broccoli Carpaccio

Update your table with a raw and spicy side dish recipe from Dirt Candy: A Cookbook

by CH Editors
on 14 November 2012

In anticipation of the various gatherings that occur around this time of year, we've pulled together five of our favorite cookbooks from recent months. Each day this week, CH will feature a different cookbook and a recipe, the sum of which will make up a complete holiday meal. Today's dish: a side from "Dirt Candy: A Cookbook."

Chef Amanda Cohen shares some of the secrets and recipes behind her successful vegetarian restaurant, Dirty Candy, in a recently released cookbook. Packed with informative recipes and cartoon illustrations, the guide offers a playful look at the a behind-the-scenes happenings in Cohen's busy kitchen. We looked to Dirty Candy to find a recipe that will not only fit vegan and vegetarian diets but please any carnivore at the table as well.


As a riff on a traditional carpaccio of raw meat, Cohen's raw broccoli and avocado combination introduces a new way to think of greens. The addition of Thai basil and a red bird's eye chili gives the dish a heat to bring out the best of the broccoli. Best of all, the sophisticated update to the basic veggie belies a simple, straightforward recipe manageable for even the novice holiday cook.

"Dirty Candy: A Cookbook" is available for $20 through Amazon. Read the full recipe after the jump.

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