Broccoli, Date and Pistachio Dense Bean Salad

Serves 2-4 

1 ½ lbs. broccoli
evoo
sea salt and black pepper
1 can cannellini beans or chickpeas, drained
⅓ c. toasted pistachios or almonds, chopped
12 deglet dates or 6 medjool dates, pitted and torn
handful chopped coriander/cilantro leaves

Spiced vinaigrette
2 t. ras el hanout, baharat or curry powder
2 T. white wine vinegar
¼ c. extra virgin olive oil
1 small shallot , thinly sliced
1 clove garlic, finely grated
1 T maple syrup
1/4 - ½ t. red chilli/pepper flakes
½ t. sea salt

In a jar, combine the as el hanout, baharat or curry powder, vinegar, olive oil, shallot, garlic, maple syrup, red chilli/pepper flakes and salt. Shake to combine.

Finely chop the broccoli flowers. Remove the woody exterior of the stalk and then shred it with a cheese grater and add to the rest of the broccoli.

Heat a large frying pan on medium high for 2 minutes. When hot, drizzle with olive oil and add the broccoli, season with 1/2 teaspoon of salt and lots of black pepper and toss for 2 minutes. Transfer to a large bowl.

To the broccoli, add the beans or chickpeas, pistachio, and dates. Add the dressing and toss to evenly distribute. Add the herbs, season with salt and black pepper and toss again. The salad can be prepped ahead and stored in the fridge for up to 5 days.

If you don’t have dates, you could go for dried fruit like raisins (sultanas), apricots, cranberries or figs – I would soak them in a couple tablespoons of water, orange juice or 1 part vinegar mixed with 3 parts water to rehydrate them and make them plump and juicy.

Almond Croissants

Don't be stingy when applying the frangipane and the syrup. Double the amount of each when you are dealing with large croissants. You also have his permission to shove chocolate chips, small pieces of banana or dried sour cherries in with the almond paste.

MAKE AHEAD: The almond-filled croissants are best served the same day they are made, either warm or at room temperature, but they can be kept in an airtight container overnight. Leftover frangipane can be used to line fruit tarts, and you can make it with hazelnuts (skip the almond extract, and try Frangelico in the syrup) or pistachios. The frangipane can be refrigerated in an airtight container for up to 1 week, or frozen for up to 2 weeks.

For the frangipane

1/2 cup almond flour

1/4 cup granulated sugar

1 large egg, at room temperature

3 1/4 tablespoons unsalted butter, at room temperature

A few drops pure almond extract

Pinch kosher salt

For the croissants

1/2 cup water

1/4 cup granulated sugar

2 tablespoons dark rum, amaretto or kirsch (optional)

4 croissants, preferably day-old (see headnote)

4 to 6 tablespoons sliced almonds

Confectioners' sugar, for dusting (optional)

 

For the frangipane: Combine the almond meal, granulated sugar, egg, butter, almond extract and salt in the bowl of a stand mixer or handheld electric mixer; beat on low speed until incorporated, then increase the speed to high and beat for 3 minutes, or until light and fluffy.

For the croissants: Preheat the oven to 375 degrees.

Line a baking sheet with parchment paper or a silicone liner.

Bring the water and granulated sugar to a boil in a small saucepan over medium-high heat, stirring just until the sugar has dissolved. Remove from the heat, then stir the liquor, if using.

Starting at one side, use a serrated knife to cut each croissant in half horizontally, stopping just before you reach the other side, leaving that part uncut (as a hinge). Brush the inside of each croissant liberally with the syrup on both sides, making sure each side is completely saturated; use more syrup than you think is necessary. It might seem like a lot, but the finished croissants benefit from the moisture.

Smear the inside of each croissant with 2 tablespoons of the frangipane, arranging the croissants on the baking sheet as you work. Press each one down firmly.

Divide the remaining frangipane over the top of each croissant and smear it over the top. Sprinkle each croissant with 1 tablespoon of the sliced almonds, then bake (middle rack) for about 15 minutes, until the tops are golden brown.

Let cool for a few minutes, then sprinkle each filled almond croissant with confectioners' sugar.