Broccoli Salad with Oven-Roasted Mushrooms

Recipe by Dancer
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READY IN:
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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