Monday, November 30, 2009

Crunchy broccoli and apple salad recipe

Crunchy broccoli and apple salad, adapted from 101 Cookbooks
It's been a while since I posted anything, and it feels as if I've neglected my child (please don't tell on me).  I've had a lot to share from the cookbook of the month and my two Thanksgivings, but between hours of cooking, sporadic internet at my parents' house, and having to say goodbye to my dog and best friend, it just never happened.  Hopefully I can catch up over the next few weeks before I return to the land of no internet.  It seems appropriate to dedicate this post to Rascal.  One of her more unique traits was her undying love for vegetables and fruit.  If she heard the rustling of a bag of spinach, she came running no matter where she was in the house.  A few of her other favorites were carrots and broccoli, and her Christmas and birthday presents were usually some combination of these vegetables (she was never that into toys, and couldn't have most dog treats).  In more recent years, she would anxiously watch while you ate an apple, knowing that she would get to enjoy the core.

While I was chopping the broccoli and apples for this salad, all I could think about was Rascal.  I wanted to "accidentally" drop a few pieces, but she wasn't there to eat them.  Hopefully she's now enjoying all of the fruit and vegetables that she can imagine.  Even though my opinion might be biased because of my associations, this salad was good, and probably would have been even better if I had used almond butter.  I liked the crunch from the broccoli, apples, and pecans, but it wasn't nearly as good the next day after the dressing had soaked into everything.  I still enjoyed it because it reminded me of her.

Crunchy broccoli and apple salad (adapted from 101 Cookbooks)
(Printable version)

1 Tbsp olive oil
4 shallots, sliced thinly
2 large heads of broccoli, cut into small florets
1/3 cup almond or other nut butter (I used peanut)
1 garlic clove, minced
juice of 1 lemon
1 tsp honey or agave nectar
3 Tbsp hot water
salt and pepper to taste
2 large apples (I used one granny smith and one pink lady), diced
1/2 cup toasted, chopped pecans

Heat oil over medium-low heat in a medium skillet.  Add shallots and saute until very tender and brown (about 15 min).  Then set them aside and let cool.  While shallots are cooking, bring a large pot of salted water to a boil, add broccoli florets, let the water return to a boil, and drain broccoli after about 15 seconds.  In a small bowl, whisk together the almond butter, garlic, lemon juice, honey, and water, and season with salt and pepper.  Toss this dressing with the broccoli, shallots, apples, and pecans.  Serves 8.


Living~Laughing~Loving said...

I am so sorry for you loss. I lost my Dita girl over two years ago, and I still haven't "recovered". I will be getting a new dog when I move next summer, but Dita will always be in my heart. She was my closest friend for many years.

Wishing you all the best with the healing of your heart. It never goes away, but it does get easier.

Julia said...

OH, so sorry to hear of your loss...

Katie said...

Thanks, L-L-L and Julia. It's amazing how much we can become attached to our pets.

Tasty Eats At Home said...

So sorry to hear about your loss. Our pets are so dear to us! I hope you make this salad every so often in the future to remember him!

Katie said...

Thanks, Alta. I will definitely be making this salad from time to time because of Ras :)