This hearty salad is loaded with crunchy, lightly cooked broccoli and dressed in creamy almond vinaigrette.
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Ingredients
For 4 Serving(s)
broccoli-and-apple-crunch
- 5 c broccoli florets
- 2 shallots
- 4 T olive oil
- 1 clv garlic
- 1/2 t salt
- 1/4 c almond butter
- 3 T lemon juice
- 1 t honey
- 2 T hot water
- 2 apples
- 1/2 red onion
- 1/2 c walnuts
Broccoli and Apple Crunch Directions
- 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.