I’ve had the idea for this recipe swimming around in my head for a while. Does that ever happen to anyone else? I think it started after I had a charred broccoli salad a few weeks back. The salad combined smokey broccoli and pickled kohlrabi and it was one of the best flavor combinations I’ve tasted in a long while. The bright tang of the pickled kohlrabi cut right through the deep smokey flavor of the broccoli perfectly. There were other components to the salad, but they were mostly supporting roles in the overall scheme. If you’re in the Houston area, and want to try this awesome salad, you can get it at Coltivare.
Since enjoying the salad, I formulated my own simplified version of it in my head. I knew I wanted to combine roasted broccoli with some quick pickled shallots and toasted nuts. Tasting as I went, I decided to add a sweet component which is where the apple came in. It’s quite simple to throw together and is ready in about the time it takes to roast the broccoli. If you want to make a meal out of it, you can do what I did and serve it over some brown rice (or other grain). The salad can be served warm, at room temperature, or even chilled depending on your preference or what is easiest. If you are a bit weirded out by the pickled shallots, I urge you to give them a try in this application. I think you might find your new favorite salad.
And, on a completely unrelated subject, I thought I would provide some follow up news to this post in which I shared that I am no longer continuing the baking business part of Sweet Miscellany and instead pursuing my interests in nutrition. Since that post I was able to find a suitable program and will begin a year long program starting in March! I am excited and nervous but I finally feel like things are falling into place and making sense. Thank you to anyone who has offered support and stuck with me through this journey 🙂
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