Saturday, March 27, 2010

Broccoli Crunch Salad

A couple of years ago, My brother and sister in law first made this salad for a family event, and I became completely addicted. Every bite is delightful and satisfying. Heidi Swanson from out did herself again. This dish can be made anytime of year and goes along with any meal or potluck.

Broccoli Crunch Salad Recipe
Adapted from Heidi Swanson at

4 cups fresh broccoli florets
Salad Dressing:
1 garlic clove, smashed and chopped
1/2 teaspoon fine grain sea salt
1/4 cup almond butter
2 tablespoons freshly squeezed lemon juice
1 teaspoon of lemon zest
1 teaspoon honey
2 tablespoons extra-virgin olive oil
2 tablespoons hot water

2-3 small crisp apples, peeled and chopped
3/4 cup toasted walnuts
4 shallots
2 tablespoones of chopped chives

Bring a pot of salted water to a boil. Boil the broccoli just long enough to take the raw edge off - 20 seconds. Drain and spin the broccoli in a salad spinner to get the water off or few good shakes against the sink in a strainer. Set in refridgerator to cool

Heat olive oil in a fry pan over medium hear. Add shallots and stir every few minutes for about 15 minutes until they get them dark and carmelized. (Do Not Burn) Remove from skillet and slide onto a paper towel to drain and cool.

Make the dressing by sprinkling the salt over the clove of garlic and smashing the two in to a paste. In a measuring cup 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. Taste to preference and set aside. ( I like to make this ahead and let the flavors meld together)

In a large bowl gently toss the broccoli, apples, shallots and walnuts with a generous drizzle of the dressing. Sprinkle with chives and serve family style.

Serves 4-6.

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