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Broccoli and Apple Salad

November 11, 2008

If you want a really healthy, tasty salad to ward off holiday unhealthiness, here it is.  This salad, adapted from 101 Cookbooks, would be great anytime of year, but particularly fall when apples and broccoli are at their peak.  You could modify this many ways- add raisins or sprinkle with sunflower seeds, maybe add some celery.  You can really play with this salad, and the dressing would be good for all sorts of crunchy salads.  Serves 4.


4 -5 cups tiny broccoli florets

1 garlic clove, smashed and chopped

scant 1/2 t fine grain sea salt

1/4 c tahini (sesame seed paste)

3 T freshly squeezed lemon juice
2 t honey
2 T extra-virgin olive oil
2 T hot water
2 small crisp apples, cut into bit-sized pieces (if you aren’t going to use the apples immediately, let them sit in a bowl of water with the juice of 1/2 a lemon)

1/4 c toasted chopped almonds


Blanch broccoli florets in boiling water for 20-30 seconds, then plunge in ice water to stop the cooking.   Drain thoroughly and spin in salad spinner to remove excess water.

Place garlic clove on cutting board and sprinkle with salt.  Using a large knife, alternately chop garlic and mash it with the side of a knife until it is a paste.  Put garlic paste in small bowl, and whisk in tahini, lemon juice, honey and oil.  Add hot water and whisk until it is a smooth dressing consistency.  If needed, add more water.

Combine apples and broccoli in a large bowl, drizzle with dressing and toss.  Sprinkle with almonds and serve.

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