From Fine Cooking, June/July 2012
3 or 4 large broccoli stalks (from 2 to 3 lb. broccoli; reserve florets for another use)
6 medium radishes, thinly sliced (about 1 cup)
1 celery heart (about 3/4 lb.), trimmed and thinly sliced on the diagonal (including the leaves)
1/3 cup loosely packed fresh flat-leaf parsley leaves
1-1/2 Tbs. extra virgin olive oil
1 Tbs. fresh lemon juice
Fine sea salt and freshly ground black pepper
1-1/2 oz. Parmigiano-Reggiano, shaved with a vegetable peeler (about 3/4 cup)
Using a paring knife or vegetable peeler, peel away the tough outer layer of the broccoli stalks, leaving only the tender interiors. Trim the tough ends from the stalks (about 1/2 inch), halve the stalks lengthwise if they are more than 1 inch in diameter, and slice the stalks on the diagonal about 1/8 inch thick. Transfer to a medium bowl.
Add the radishes, celery, parsley, oil, lemon juice, 1/4 tsp. salt, and 1/8 tsp. pepper and toss to combine.