Broccoli Salad with Oven-Roasted Mushrooms
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 907.18 g mushrooms, wiped clean, stems trimmed
- 4 large shallots, thinly sliced lengthwise
- 88.74 ml fresh lemon juice
- 36.97 ml fresh thyme or 9.85 ml dried thyme
- 14.79 ml safflower oil
- 1133.98 g broccoli, stemmed and cut into florets
- 1 head red-leaf lettuce or 1 head green leaf lettuce, washed and dried
-
Mustard Dressing:
- 29.58 ml grainy mustard
- 44.37 ml balsamic vinegar
- 14.79 ml chopped parsley
- 9.85 ml chopped fresh oregano or 2.46 ml dried oregano
- 0 to taste fresh ground pepper
- 14.79 ml safflower oil
directions
- Preheat the oven to 450 degrees F.
- Put the mushrooms in a large baking dish. Add the shallots, lemon juice, thyme, salt, some pepper and the Tbsp of oil; toss the mixture to coat the mushrooms in a single layer, then roast them until they are tender and most of the liquid has evaporated, about 20 to 25 minutes.
- Remove the mushrooms from the oven and keep dish warm.
- While the mushrooms are cooking, make the dressing. Combine the mustard, vinegar, parsley, oregano and some pepper in a small bowl. Whisking vigorously, pour in the Tbsp of oil in a thin, steady stream. Continue whisking until the dressing is well combined; set the dressing aside.
- Pour enough water into a saucepan to fill it about 1 inch deep. Set a vegetable steamer in the pan and bring to a boil. Put the broccoli florets into the steamer, cover the pan, and steam the broccoli until it is tender but still crisp - about 4 minutes.
- Add the broccoli to the dish with the mushrooms. Pour the dressing over the vegetables and toss the salad well.
- Arrange the salad on a bed of the lettuce leaves; it may be served warm or chilled
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Reviews
-
Not a massive success I am afraid. There was far too much lemon juice, to the point of mushrooms being inedible. I would halve if not quarter the amount of lemon juice used to roast the mushrooms. The sauce being very tart (mustard + vinegar, albeit balsamic) mixed well with the broccoli, but not with the mushrooms. Doubt I will ever try this again.
RECIPE SUBMITTED BY
Dancer
Guelph, 0