Friday, October 17, 2008

Broccoli Apple Salad

A ingredients and motivation deprived version of this.

broccoli florets (and chopped stalks if you like)
1 garlic clove, smashed and chopped
scant 1/2 teaspoon salt
1/4 cup peanut butter
3 tablespoons 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 cup toasted walnuts or almonds
1/3 cup green onions

Stir together the green onions, a splash of olive oil and big pinch of salt in a large skillet over low heat. Stir every few minutes, browning slowly. Let them get dark brown (but not burn). Remove from skillet and onto a paper towel to cool in a single layer where they will crisp up a bit.

Make the dressing by sprinkling the salt over the clove of garlic. Smash the clove and chop, turning it into a paste. In a small bowl whisk the garlic paste with the peanut butter, lemon juice, honey and olive oil. Add the hot water and whisk until light and creamy.
Chop broccoli and apples into bite-sized pieces. In a large bowl gently toss the broccoli, apples, most of the scallions and nuts with a generous drizzle of the dressing. Garnish with the rest of the shallots and chives if you like.

Notes: Could use a little tweaking, but it was an interesting combination of flavors. The original dressing called for almond butter, which would probably be better. The dressing was asthetically challenged, but looked okay once it was tossed in. The crispy green onions were a yummy garnish.

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