Roasted Broccoli with Shallot Vinaigrette and Almonds
by Jan Gardner
Ingredients
1 large shallot, cut thinly into rings
1 tablespoon sugar
1/2 teaspoon sea salt
1/4 cup red wine vinegar
1/4 cup olive oil plus 2 tablespoons
1 large or 2 small broccoli cut into medium florets, then halved
freshly ground black pepper
1/3 cup salted, dry roasted almonds or other nut of choice, roughly chopped
Reggie always delivers a great service and we can't wait to see what's growing this year. It's exciting to see what's in your box when it arrives.
— Margery and Jo
Get started!
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon,
packed with care and supporting your local farmers and artisan producers.