Shirley Sarvis was conducting food-and-wine-pairing seminars in 1982 across the country when she developed this unusual warm salad made with peeled broccoli stalks. She recommends serving it with a Brut Champagne.
Plus: More Vegetable Recipes and Tips
In a small skillet, melt 1/2 tablespoon of the butter over low heat. Add the pecans and sauté until lightly browned, 2 to 3 minutes. Transfer to a plate to cool.
Steam the broccoli until just tender, about 3 minutes. Drain well and toss with the remaining 3 tablespoons of butter and the salt. Mound the broccoli on plates or in bowls and sprinkle the pecans on top. Arrange a slice of prosciutto alongside and serve.
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