Prep: 1. Chop/slice: broccoli, apples, onion, shallots. 2. Sprinkle salt over clove of garlic. Smash clove and chop, turning it into a paste. 3. Stir shallots, a splash of olive oil and salt in a skillet over medium heat. 4. Stir every few minutes, shallots should brown over ~15 minutes. Let them get dark brown (but not burnt), if needed turn down heat. 5. Remove from skillet and let cool on paper towel. Make: 1. Bring a pot of salted water to a boil. Boil broccoli just long enough to take raw edge off ~10-15 seconds. 2. Drain and immerse in cold water then dry. Set aside. 3. In a small bowl whisk garlic paste with almond butter, 3 tablespoons lemon juice, honey and olive oil. Add hot water and whisk until light and creamy. Taste, make any adjustments and set aside. 4. In a bowl gently toss broccoli, apples, red onion, most of shallots and nuts with a generous drizzle of almond dressing. 5. Turn out onto a platter and finish with the rest of the shallots.
We crave this salad if we haven't had it for awhile. It's a great way to bring some crisp veggies into winter.