Broccoli Salad

First off, it has been forever since I've posted. I've really no excuse; I have several things I've cooked and just haven't gotten around to posting yet. I started an awesome new job two weeks ago, so that has been taking up some time. I'm starting to get adjusted now, so hopefully I'll be less of a slacker when it comes to posting. This is a quick post; I promise more are coming.

I have to admit I don't really like broccoli. It is just not one of the vegetables I enjoy and I don't really know what to do with it. I got this giant head of broccoli in my CSA box though, so I needed to do something. I was going to a friend's potluck and was running late, so I needed something I could make pretty quickly. This turned out really well. I actually really liked it! I think one of the tricks is to use really good, fresh broccoli (which will make all vegetables taste better). I used hazelnuts instead of walnuts and didn't caramelize them. I also left off the shallots since I was in a rush but it was still delicous.

Broccoli Salad

4 -5 cups tiny broccoli florets (and chopped stalks if you like)

1 garlic clove, smashed and chopped
scant 1/2 teaspoon fine grain sea salt
1/4 cup almond butter
3 tablespoons freshly squeezed lemon juice
1 teaspoon honey
2 tablespoons extra-virgin olive oil
2 tablespoons hot water

2 small crisp apples, cut into bit-sized pieces (if you aren't going to use the apples immediately, let them sit in a bowl of water with the juice of 1/2 a lemon)

1/2 small red onion, thinly sliced
1/2 cup toasted or candied walnuts or almonds
1/3 cup shallots

1. Bring a medium pot of water to a boil and salt as you would pasta water. Boil the broccoli just long enough to take the raw edge of - 10 or 15 seconds. 2. Drain and immerse it in cold water (or let cold water run over it). Drain again to get all the water off. Set aside.
3. Stir together the shallots, a splash of olive oil and big pinch of salt in a large skillet over medium heat. Stir every few minutes for about 15 minutes as the shallots slowly brown.
4. Wait until they get dark brown, but don't burn, turn down the heat if necessary.
5. Remove from skillet and spread in a single lay on a paper towel to cool.
6. Sprinkle the salt over the clove of garlic then alternating between smashing and chopping until you have a paste.
7. In a small bowl whisk the salty garlic paste with the almond butter, lemon juice, honey and olive oil. Add the hot water and whisk until light and creamy. 8. Taste, make any adjustments and set aside.
9. In a large bowl gently toss the broccoli, apples, red onion, most of the shallots and nuts with a generous drizzle of the almond dressing. Turn out onto a platter and finish with the rest of the shallots.

Recipe from 101Cookbooks


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