*Vegan
I discovered this salad at the Avoca Mill in County Wicklow, Ireland. It’s one of the world’s oldest manufacturing companies still in business. There was a tour of the old-school operation where throws and blankets were made by adorable little old Irish ladies and cranky weavers with looms, but the best part was the kick-ass cafeteria. It’s not every day that you have a delicious bite of food—in Ireland—that inspires you to go home and make something similar, but this crushed the bland-food stereotype. There are eight Avoca Cafés in Ireland. Let’s hope they open a few at their U.S. stores.
1/3 cup hazelnuts, unpeeled
1 large head of broccoli, cut into florets
1/3 cup tahini
1/3 cup water
Juice of 1 lemon
1 teaspoon agave nectar (maple or date syrup work, too)
1 apple, sliced
1. Preheat the oven to 350°F.
2. Place the hazelnuts on a baking sheet and roast in the oven for 8 minutes. Don’t let them burn.
3. Bring a pot of salty water to a boil. Blanch the broccoli in the boiling water for 2 minutes. Remove and run cold water over it until it has completely cooled. Drain and transfer to a bowl.
4. Using a food processor, mix together the tahini, water, lemon juice, and agave until they form a dressing.
5. Add the apples and nuts to the bowl with the broccoli. Dress and mix well.