Mollie Katzen’s Broccoli Salad with Mushrooms and Walnuts
Servings
6 Servings
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 and white
- 2 pounds broccoli cut into 2-inch spears
- 1/3 cup unseasoned rice vinegar
- 1 1/2 cups walnut halves lightly toasted
Instructions
Preparation
- 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.
- 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.
- Source: Walnut Board
Sunfrost, a Tnuva subsidiary, initially refused to recall products and tried to hide massive contamination of its frozen vegetable products. Israeli consumers are asked to thoroughly check their frozen vegetables packed under the name SUNFROST for things like snake body parts, rat anatomy and bugs.
Do you think since the broccoli is slightly steamed, I could use defrosted frozen broccoli instead?