This week we are celebrating the wondrous crunchy apple! We are also celebrating new and innovative ways to use that fresh produce we spend our hard earned money on! No one like watching those beautiful apples go to waste- but sometimes, the kids have gone off them- or maybe you are just feeling a bit uninspired. This substantial salad is a yummy way to get some top notch nutrients into your life while utilising all that fresh produce! Say no to Food Waste!
If you are looking for a way to get the kids involved- cutting the apples into bite sized pieces is always a great task! Core the apple, get them all set up with the proper tools and away they go!
A quick note on the broccoli- a really quick blanch is all that is required- when it turns bright green- it is ready.
Ingredients:
4 -5 cups tiny broccoli florets and chopped stalks. (I cut my stalks into large matchstick shaped pieces)
1 garlic clove, smashed and chopped
generous pinch of salt
1/4 cup almond butter (or peanut 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 (toasted pine nuts or non candied nuts also work)
1/3 cup pan-fried crunchy shallots*
chives (optional)
Method:
Bring a medium pot of water to a boil and salt as you would pasta water. Par-boil the broccoli just to take the raw edge off – about 10 seconds max. Flush it in cold water immediately to stop the cooking process. Drain well. Set aside.
Dressing:
Make the dressing by sprinkling the salt over the clove of garlic. Smash the clove and chop, smash and chop – turning it into a paste. 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. Taste, make any adjustments and set aside. (If you like a bit of zip- try adding a few sprinkles of chilli flakes into the dressing for a nice touch)
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 lovely platter and finish with the rest of the shallots and chives.
Serves 4.
A note on the shallots: Stir together the shallots, a splash of clarified butter (or olive oil) and big pinch of salt In a large skillet over medium heat. Stir every few minutes, you want the shallots to slowly brown over about fifteen minutes. Let them get dark, dark brown (but not burn), and if needed turn down the heat. Remove from skillet and onto a paper towel to cool in a single layer where they will crisp up a bit.
This salad is filling enough to be a gorgeous lunch on it’s own, or is excellent served as a colourful crunchy side at a bbq! Enjoy!
