The other night I was craving texture and had no interest in making a grocery run. This crunchy, tangy, salty, crispy, warm broccoli salad did the trick.
- 2 Large Broccoli florets
- ¼ C Pinto Beans
- ¼ C Roasted and Salted Almonds, rough chop
- Extra Virgin Olive Oil (2 t)
- Salt + Pepper (to taste)
- ½ C Balsamic Vinegar
- 2 T Honey
- 1 Garlic Clove, minced
Drain and Rinse pinto beans. Pat dry and roast in the oven on a cookie sheet for about 20-30 minutes at 400.
Blanch broccoli in boiling water for 1 minute, drain and rinse under cool water to stop cooking. Slice broccoli into bite side florets. In a medium bowl add sliced broccoli, olive oil, and salt + pepper. Toss.
Heat balsamic vinegar over medium heat in a small saucepan, bringing it to a gentle boil. Add honey. Allow the vinegar to reduce in half and thicken to a syrup-like consistency. Remove from heat. (I like to set some reduced balsamic aside at this point so that I have it on hand for dressings, sauces, and over fruit.) Add garlic to the saucepan and bring to a simmer over medium-low heat.
Add Almond and beans to broccoli, mix well. Pour balsamic over broccoli and toss. Serve warm.