So I’m trying a new tactic, which involves writing the post about the dish of choice WHILE I eat it. Am I late to the party?
I’m late to THIS party. This party invited broccoli, apples, onions and almonds. And they brought their groovy drug — a delectable dressing with tahini, lemon, mustard, and oil. Mmm.
This blog posted a salad that I was inspired by here. I only made a few changes for some flavor and mostly texture preferences. First, I sautéed my broccoli in olive oil, because I don’t care at all for raw broccoli. I mean, I can eat barely-cooked broccoli every day for multiple meals, but raw — no thanks.
The true star (and flavor substitution) is in the dressing. Tahini is new to me, but I’m super super super into its texture. It has weight without really feeling like you’re just eating a bunch of butter. Combined with dijon mustard cuts that woody taste of the sesame seeds, lemon juice and olive oil are givens, but I added honey to sweeten slightly instead of maple syrup. That’s another weird food thing i have – I hate maple syrup. Yes, I eat my pancakes, waffles, and french toast with no syrup. That’s why they made honey and Nutella.
Tangents aside, this… I don’t want to call it a salad… “salad” is crunchy, filling, and indulgent. Here ya go!
Serves 1-2. I save some for lunch the next day.
1 head broccoli, cut into florets
2 apples of preference, cut into bite-sized pieces (I used gala)
1/2 red onion, diced
Fistful of almonds, chopped
3 Tbsp olive oil, plus extra for sautéing broccoli
2 Tbsp lemon juice
2 Tbsp tahini
1 Tbsp honey
1 Tbsp dijon mustard
Salt and pepper to prefeence
Heat the extra olive oil in a skillet set to medium heat. Sautee broccoli, stirring frequently, for 5 minutes, or until broccoli is sauteed lightly. Alternatively, you could preheat an oven to 400 degrees and roast the broccoli for 15 minutes, or just until there are some crispy spots. Let the broccoli cool slightly while you chop the other ingredients and prepare the dressing.
Meanwhile, chop the apples, onions, and almonds. Put in a bigger bowl and combine with broccoli.
For the dressing, whisk together the oil, lemon juice, honey, tahini, mustard, salt and pepper. Whisk more than you think you need to — that honey likes to sit.
Pour 1/3 dressing over salad and mix. Continue until just a few tablespoons of dressing are leftover. Drizzle the remainder over the salad after you have portioned it out for consumption.