Broccoli Salad

Jody is back! I’m reposting a salad from her personal blog Kiwiverse. This looks so good. YUM.

I really like broccoli salad. Years ago, I really liked one from a popular salad restaurant chain in California. The downside? SOMETHING in that salad made me sick. Every single time I ate it. Every. Single. Time. Eventually, after a handful of times I figured out it was the broccoli salad and had to give it up. And I’ve sadly avoided it ever since.

Until now.

Heidi over at 101 Cookbooks posted a recipe for broccoli salad. In fact, it’s been there for years but I just recently came across it. And I HAD to try it. For those of you not familiar with Heidi, she awesome. You need to go check out her site. She takes beautiful photos, shares amazing recipes, travels and she has a new cookbook being released in April – I’m so excited to see it!!! I adore her and have loved every recipe of hers I’ve tried.

And this one did not disappoint. It is amazing, I just had to share it here! I made a couple changes to the original recipe so if you want to check that one out, click here.

Broccoli Salad

Broccoli Salad
Serves 6
5 cups broccoli, cut into small pieces (I used two bunches)
1 clove garlic, smashed into paste with 1/4 t salt
1/4 c almond butter
3 T fresh lemon juice
1 t honey
2 T extra-virgin olive oil
2 T hot water
2 crisp apples, cut into bite-sized pieces
1/4 small red onion, thinly sliced
1/2 c toasted or candied walnuts or almonds (I used almonds but can’t wait to make again with the candied walnuts)
1/3 c fried shallots
handful of chopped chives

  1. To make the fried shallots heat up about a tablespoon of olive oil (or clarified butter) in a large skillet. Cook for about 15 minutes until they’re dark but not burned.  Drain on a paper towel.
  2. Bring a pot of water to a boil, large enough to accommodate the broccoli. Generously salt water.
  3. Drop in broccoli and quickly cook, just long enough to take the raw taste away, no more than 20-30 seconds. Be careful not to overcook it!
  4. While broccoli is briefly cooking, fill a bowl with cold water.
  5. Drain broccoli and dunk in cold water to stop cooking. Give it a spin in the salad spinner to dry it so it doesn’t make the salad soggy.
  6. Make salad dressing in a small bowl by whisking together the garlic paste, almond paste, lemon juice, honey and olive oil.
  7. Add the hot water to the dressing and whisk until the dressing gets creamy.
  8. Taste dressing and adjust seasoning, if necessary.
  9. In a salad bowl, combine the broccoli, diced apple, red onion, nuts and the fried shallots with the dressing. Toss well.
  10. Sprinkle with chives.
  11. Enjoy!
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One Response to Broccoli Salad

  1. Bryant Golliday says:

    Broccoli is classified in the Italica cultivar group of the species Brassica oleracea. Broccoli has large flower heads, usually green in color, arranged in a tree-like structure on branches sprouting from a thick, edible stalk. The mass of flower heads is surrounded by leaves. Broccoli most closely resembles cauliflower, which is a different cultivar group of the same species.;

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