Broccoli Stalks With Lemon

• 1 large lemon
• 1 pound broccoli stalks, thick peels trimmed off
• 1 ripe avocado (optional)
• 1 chunk Parmigiano-Reggiano, at least 3 ounces
• 1 small ripe red chile, cut into thin rings optional
• Extra virgin olive oil
• Coarse salt
• cracked black pepper

1. Grate the zest from the lemon and set aside.
2. Cut lemon in half.
3. Using a vegetable peeler, shave the broccoli stalks into paper-thin ribbons and transfer to a bowl.
4. Squeeze lemon juice over broccoli, toss well, and refrigerate at least 30 minutes or up to 2 hours, until cold and crisp.
5. When ready to serve, divide the broccoli on plates.
6. If using avocado, pit and thinly slice, then divide on top of broccoli.
7. Using a vegetable peeler, shave a few thin slices of cheese onto each plate.
8. Scatter a few rings of chile on each plate, if using.
9. Drizzle each plate with olive oil and sprinkle with salt, pepper and lemon zest.
10. Serve immediately.

lemon, broccoli stalks, avocado, red chile, extra virgin olive oil, salt, cracked black pepper

Taken from cooking.nytimes.com/recipes/1013762 (may not work)