Broccoli and Cauliflower Stalk Salad

If this was on a restaurant menu (and it could be), it would be called carpaccio, but that might be a bit pretentious. Whatever you call it, it's a surprisingly elegant treat.
Feeds 1
 
2 stalks broccoli (calabrese, the normal type) and/ or cauliflower
2 tbs best olive oil
Juice of ½ lemon
To serve: A few Parmesan shavings (optional), freshly ground black pepper

Peel your vegetable stalks of their tough exterior. Using a mandolin if you have one, shave them across ways (or cut as thin as you can) at a slight angle to make slanted disks. Beat together the olive oil and lemon juice and pour over. Scatter with crumbled feta and any hebs, herb stalks or flowers you can lay your hands on. A scramble of fresh pepper to serve.