A deeply flavored marinade, full of garlic and ginger, coats tender pieces of broccoli and whole mushroom caps. Lightly toasted walnuts provide the crowning touch. This easy salad stands strongly on its own, and is also compatible with a wide range of other dishes.
- Use a good, aromatic walnut oil for optimal results
- Note that this recipe needs a minimum 2-hour marinating period. You can also marinate it for longer, which enables you to make the salad up to a day ahead of time.
1/3 cup 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, and cleaned with FIT
1/3 cup unseasoned rice vinegar
1 1/2 cups walnut halves, lightly toasted
- 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.
NOTE: If you are using honey instead of sugar, add it at the beginning with the peanut butter, so it can be softened by the hot water.