I can't say enough about this salad. If you love broccoli, this is for you!
It is perfect for potluck dinners or delicious as a light lunch or dinner.
Be creative- you could add in just about anything from chicken to goat cheese...
Broccoli Crunch
4-5 cups broccoli florets
1 garlic clove, minced
1/4 cup almond butter
3 tbsp. freshly squeezed lemon juice
1 tsp. honey
2 tbsp. extra virgin olive oil
2 tbsp. hot water
2 small crisp apples, cut into bite-sized pieces
1/2 small red onion, thinly sliced
1/2 cup toasted almonds, walnuts or pecans
1/3 crunchy pan-fried shallots (recipe below)
chives (optional)
Bring a medium pot of water to boil. Drop broccoli in for about 15 seconds- just enough to take the raw edge off. Drain and rinse with cold water. At this point, I like to run the broccoli through the salad spinner. Set aside.
Make the dressing by adding the garlic clove in a small bowl with the almond butter, lemon juice, honey and olive oil. Add the hot water and whisk until light and creamy. Taste and make any adjustments. In a large bowl gently toss the broccoli, apples, red onion, most of the shallots and nuts with a genrous drizzle of the almond dressing. Turn onto a platter and finish with the rest of the shallots and chives if you like.
*Crispy pan-fried shallots
in a skillet over medium heat, add 1 tbsp. of butter or olive oil and add the shallots. Stir every few minutes, you want the shallots to brown over about 15 minutes. Let them get dark, not burnt, and if needed turn down the heat. Remove from the skillet and onto a paper towel to cool in a single layer where they will crisp up a bit. These make the salad!
Photographs for my postings this week are taken by my friend, Bobbi Dauphinee. Thank you!
sounds really good!! will be trying it soon :-) for your readers who avoid the red onions, great way to diffuse their rawness is to slice, then cover with hot water and let sit 10 min, then drain. That softens the sharp flavor without cooking......
ReplyDeleteWhat a great tip! Thanks for sharing!
ReplyDelete