Broccoli Crunch

adapted from 101 Cookbooks

Sauce:

1 garlic clove, smashed and chopped

1/2 tsp salt

1/4 cup almond butter

3 Tbsp lemon juice

1 tsp honey

2 Tbsp olive oil

2 Tbsp hot water

4-5 cups fresh broccoli florets (I also added a handful of fresh green beans)

2 crisp apples, cut into chunks

1/2 small red onion, thinly sliced

1/2 cup candied almond slivers

(2 tsp sugar + 1 tsp salt)

1/3 cup pan-fried crunchy shallots (or onions if needed)

Bring a large pot of water to boil and add a dash of salt.  Dump the broccoli in and allow to boil for less than 30 seconds, just to take the edge off.  The broccoli should be pretty crunchy.  Rinse with cold water and set aside to dry.

Make the dressing by smashing the garlic clove and chopping it up.  Repeat as necessary until it becomes a paste.  Warm the butter in a bowl and add the rest of the sauce ingredients, whisking until smooth.  

Toast the almonds in olive oil and and coat with salt and sugar, stirring constantly until almonds begin to brown.  Set aside to cool.  Then caramelize the shallots, cooking them in a bit of olive oil until soft and browned.  Chop the apples and red onion and add to the broccoli, adding the shallots and almonds just before serving.  Drizzle with the sauce, toss and serve.