Broccoli and Apple Crunch

Serving size:
 4 Servings

Ingredients

    • 5 c
    • broccoli florets (tiny)
    • 2
    • shallots (thinly sliced)
    • 4 T
    • olive oil (divided)
    • 1 clv
    • garlic (smashed and finely minced)
    • 1⁄2 t
    • salt
    • 1⁄4 c
    • almond butter
    • 3 T
    • lemon juice
    • 1 t
    • honey
    • 2 T
    • hot water
    • 2
    • apples (crisp, diced)
    • 1⁄2
    • red onion (small, thinly sliced)
    • 1⁄2 c
    • walnuts (toasted in a dry pan)
Prep
20 minutes
Ready in
20 minutes

Description

This hearty salad is loaded with crunchy, lightly cooked broccoli and dressed in creamy almond vinaigrette.

Adapted from www.101cookbooks.com.

Instructions

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.

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