Ingredients
-
2
-
4
-
6
-
2 1/2
-
1
-
2 1/2
-
1
-
-
2
-
3
-
1
-
2
-
-
1
-
Directions
Broccoli Salad with Oven-Roasted Mushrooms, , I made this as a raw salad – cooked nothing I reduced the shallots to 2 large sliced and followed the recipe verbatim Cooking veggies kills their flavor and nutrition This as a raw salad was delicious , 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
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Steps
|
1
Done
|
Preheat the Oven to 450 Degrees F. |
|
2
Done
|
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. |
|
3
Done
|
Remove the Mushrooms from the Oven and Keep Dish Warm. |
|
4
Done
|
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. |
|
5
Done
|
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. |
|
6
Done
|
Add the Broccoli to the Dish With the Mushrooms. Pour the Dressing Over the Vegetables and Toss the Salad Well. |
|
7
Done
|
Arrange the Salad on a Bed of the Lettuce Leaves; It May Be Served Warm or Chilled |
