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.
- 1/3 cup walnut oil, roasted
- 1 tablespoon sesame oil, Chinese toasted
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1 tablespoon garlic, fresh, finely minced
- 1 tablespoon ginger, fresh, finely minced
- Several grinds of black pepper, fresh
- Pinch of cayenne
- 1/4 pound mushroom caps (very fresh, "tight," and white), medium-sized
- 2 pounds broccoli, cut into 2-inch spears
- 1/3 cup rice vinegar, unseasoned
- 1 1/2 cups California walnut halves, lightly toasted
- Combine the first 8 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. 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."