There is something about fall in Minnesota that causes everyone to go a little apple-crazy.  Perhaps it is the realization of winter approaching so we try to preserve that last bit of summer.  Or maybe it is family tradition that causes us to flood the apple orchards to enjoy hay rides, apple picking, corn mazes and pumpkin tossing.  Whatever the reason, it is completely satisfying to bite into sweet and crunchy apples freshly picked from the tree.

A lot of our favorite apples are a result of hard work at the University of Minnesota.  Starting in the early 1900s, the U of M started collecting apple trees from around the country to see which ones could survive our cold winters.  One of the oldest survivors was the Haralson apple, which is fantastic for apple pies and other baked goods.  A few weeks ago, I picked 17 pounds of Haralsons and 14 pounds of Sweet Sixteens to use in various cooking adventures.



Not only did I make a traditional apple pie, but I tried my hand at an apple goat cheese tart, canned eight jars of applesauce, ate a bunch raw, and used a few for various salads.

Here is a fabulous salad to supplement a meal, serve at a potluck, or enjoy as a light meal.  It is great served either warm or cold.  This picture was taken after the salad sat in the fridge for a day and it was still delicious and crisp.



Broccoli Crunch Salad
Adapted from 101 Cookbooks 
(4 servings)

4 -5 cups tiny broccoli florets
1 garlic clove, smashed and chopped
1/4 teaspoon kosher or sea salt
1/4 cup almond butter (or use peanut butter)
3 tablespoons freshly squeezed lemon juice
1 teaspoon honey
2 tablespoons + 1 teaspoon extra-virgin olive oil
2 tablespoons hot water
2 small crisp apples, cut into bite-sized pieces
1/2 small red onion, thinly sliced
1/2 cup toasted or candied walnuts or almonds
1/3 cup pan-fried crunchy shallots (2-3 shallots, splash of olive oil, pinch of salt)

Bring a small amount of water to a boil in a medium pot.  Add broccoli to a steamer basket and steam for 1 minute, just to soften slightly, but do not cook. Remove and rinse with cold water to stop the cooking, drain again and set aside in a large bowl.

In a small skillet, heat 1 teaspoon olive oil over medium heat.  Add the sliced red onions and cook 2-3 minutes or until softened.  Remove from heat and add to bowl with broccoli.

In the same skillet, add a splash of olive oil, a pinch of salt, and 1-2 thinly sliced shallots and cook over medium heat.  Stir every few minutes while allowing the shallots to brown.  When browned, about 10-15 minutes, remove from heat and drain on a paper towel.

To make the dressing, sprinkle salt over the clove of garlic.  Smash the clove and chop, then smash again with your knife to make a paste.  In a small bowl, whisk the garlic/salt paste with the almond butter, lemon juice, and remaining 2 tablespoons of olive oil.  Add hot water and whisk until light and creamy.  Taste and adjust ingredients if needed.

In a large bowl gently toss the broccoli, 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. Serve and enjoy.