Broccoli Salad Recipe - Mollie Katzen's Broccoli Salad with Mushrooms & Walnuts

Recipes

Mollie Katzen's Broccoli Salad with Mushrooms & Walnuts

Submitted By: Mollie Katzen

This recipe was created on behalf of the Smart Menu© campaign, which aims to change the way America eats while providing individuals with the knowledge to make smart food choices.

This deeply flavored marinade, full of garlic and ginger, coats tender pieces of broccoli and whole mushroom caps. Lightly toasted walnuts provide the crowning touch. The broccoli and mushrooms need a minimum of two hours to marinate, but recipe creator Mollie Katzen suggests, “if you also marinate it for longer, you can make the salad up to a day ahead of time.”

Servings: 6
Prep Time: 15m
Cook Time: 5m

Vegetarian Quick Chef Collection

Ingredients

1/3 cup roasted walnut oil

1 tablespoon Chinese toasted sesame oil

1 tablespoon soy sauce

1 teaspoon salt

1 tablespoon finely minced fresh garlic

1 tablespoon finely minced fresh ginger

Several grinds of fresh black pepper A pinch of cayenne

1/4 pound medium-sized mushroom caps (very fresh, “tight,” and white)

2 pounds broccoli, cut into 2-inch spears

1/3 cup unseasoned rice vinegar

1 1/2 cups walnut halves, lightly toasted

Directions

Combine the first 9 ingredients in a large bowl. Stir in the mushrooms.
Steam the broccoli until just tender and bright green. Refresh under cold running water, then drain thoroughly and pat dry with paper towels. Add this to the marinating mushrooms, and stir gently until well coated.
Cover tightly and allow to marinate at room temperature for at least 2 hours. If marinating longer, refrigerate.
Stir in the vinegar within 15 minutes of serving. Sprinkle on the walnuts at the very last minute.

NOTE: This recipe can be served cold or at room temperature.