Broccoli Apple Salad

Serves 4-6.

1 bunch Red Dog broccolini
1 garlic clove
Scant 1/2 teaspoon fine grain sea salt
1/4 cup almond butter
3 tablespoons freshly squeezed lemon juice
1 tablespoon honey
2 tablespoons extra-virgin olive oil
3 tablespoons hot water
2 apples, cut into bite-sized pieces
1/2 small red onion, thinly sliced
1/2 cup candied walnuts or toasted walnuts
1/3 cup pan-fried crunchy shallots
1/4 cup chopped Red Dog chives 

Bring a medium pot of water to a boil and salt as you would pasta water. Boil the broccolini just long enough to take the raw edge off – 10 or 15 seconds. Drain and immerse it in cold water (or let cold water run over it). To dry the broccolini, either spin the it in a salad spinner, or give it a few good knocks against the sink in a strainer. Set aside.

Make the dressing by sprinkling the salt over the clove of garlic. Smash the clove and chop, smash and chop, turning it into a paste. In a small bowl, whisk the salty garlic paste with the almond butter, lemon juice, honey and olive oil. Add the hot water and whisk until light and creamy. Taste, make any adjustments, and set aside.

In a large bowl gently toss the broccolini, apples, red onion, most of the shallots and nuts with a generous drizzle of the almond dressing. Turn out onto a platter and finish with the rest of the shallots and chives if you like. Serve family style.