This hearty salad is loaded with crunchy, lightly cooked broccoli and dressed in creamy almond vinaigrette.
|5 c||broccoli florets (tiny)|
|2||shallots (thinly sliced)|
|4 T||olive oil (divided)|
|1 clv||garlic (smashed and finely minced)|
|1⁄4 c||almond butter|
|3 T||lemon juice|
|2 T||hot water|
|2||apples (crisp, diced)|
|1⁄2||red onion (small, thinly sliced)|
|1⁄2 c||walnuts (toasted in a dry pan)|
Bring a large pot of lightly salted water to a boil. Blanch the broccoli in boiling water for just 15-30 seconds, until bright green and barely cooked. Drain and set under cool running water to cool off. Give the colander a good shake to remove excess water, and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the shallots and a pinch of salt. Slowly brown the shallots, stirring every few minutes. Cook about 15 minutes, until very dark, lowering the heat if needed to prevent them from burning. Transfer to a paper towel-lined plate.
Place the smashed garlic in a small bowl. Add the 1/2 teaspoon of salt, almond butter, lemon juice, honey, and remaining 2 tablespoons of olive oil. Stir to combine, then add the hot water and whisk until light and creamy.
Place the blanched broccoli in a large bowl. Add the apples, red onion, most of the shallots, and walnuts. Toss with a generous drizzle of almond dressing. Transfer to a serving platter and top with the remaining fried shallots.