Wednesday, November 7, 2012

Tahini Broccoli Salad with Almonds

Flavorful, fast, and delicious side. And using the last of the farmer's market broccoli! Amazing they still had some so late in the season.

Tahini Broccoli Salad with Almonds
from Anja's Food 4 Thought
serves 3 - 4

1/4 cup almonds, whole and raw
1 lb. broccoli, cut into florets and thin stems
1/4 cup tahini
2 Tbs. olive oil
1/2 tsp. salt
1 clove garlic, minced
hot water (as desired)
2 Tbs. sesame seeds (to garnish)

1. Heat a dry skillet over medium-low heat, and toast almonds until fragrant (5 minutes), stirring frequently to avoid burning. Let cool, then chop.
2. Steam broccoli florets for a few minutes until just tender, then blanch. Set aside.
3. Whisk together tahini, olive oil, salt, and garlic. Add hot water to achieve desired consistency.
4. Combine broccoli and tahini sauce. Sprinkle with chopped almonds and sesame seeds. Serve room temperature or cold.

1 comment:

  1. Super flavorful. It was so flavorful, it almost overpowered the main course of the evening for me. Be sure to toss the salad before eating it!