Broccoli salad with oven-roasted mushrooms is a preparation that combines fresh ingredients and simple culinary techniques to create a dish full of flavor and texture. This recipe brings together two popular elements in Latin American cuisine: broccoli, a vegetable loaded with nutrients, and mushrooms, which provide a deep umami flavor. In different Latin American countries, broccoli salad can vary in its ingredients and name, but it is commonly known simply as "broccoli salad" or in some places referred to as "warm vegetable salad." For example, in Mexico, it often includes fresh cheese and nuts, while in Argentina it may incorporate homemade vinaigrette. The use of roasted mushrooms adds a more sophisticated dimension that enhances the character of this dish. Its origin is not strictly linked to one country, but it is an example of how global techniques, such as oven roasting and the use of citrus dressings, are incorporated into Latin American home cooking, adapting to available ingredients.
Broccoli salad with oven-roasted mushrooms
How to Make Broccoli Salad with Oven-Roasted Mushrooms
This salad combines the softness and earthy flavor of roasted mushrooms with the freshness of steamed broccoli and a vibrant dressing. It is ideal for those looking for a healthy and delicious option that can be served both hot and cold.
Ingredients: Mushrooms, Shallots, Fresh Lemon Juice, Fresh Thyme, Safflower Oil, Broccoli, Red Leaf Lettuce, Coarse Mustard, Balsamic Vinegar, Parsley, Fresh Oregano, Ground Black Pepper.
Steps:
Preheat the oven to 450 degrees F.
Place the mushrooms in a large baking dish.
Add the shallots, lemon juice, thyme, salt, some pepper, and the tablespoon of oil.
Stir the mixture to coat the mushrooms in a single layer, then roast them until tender and most of the liquid has evaporated, approximately 20 to 25 minutes.
Remove the mushrooms from the oven and keep the dish warm.
While the mushrooms are cooking, prepare the dressing.
Combine the mustard, vinegar, parsley, oregano, and some pepper in a small bowl.
Vigorously whisk, pouring the tablespoon 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 to about 1 inch deep.
Place a vegetable steamer in the saucepan and bring to a boil.
Put the broccoli florets in the steamer, cover the saucepan, and steam the broccoli until tender but still crisp, approximately 4 minutes.
Add the broccoli to the dish with the mushrooms.
Pour the dressing over the vegetables and mix the salad well.
Distribute the salad over a bed of lettuce leaves.
It can be served hot or cold.
Ingredients (12)
- Mushrooms
- Shallots
- Fresh Lemon Juice
- Fresh Thyme
- Safflower Oil
- Broccoli
- Red Leaf Lettuce
- Coarse Mustard
- Balsamic Vinegar
- Parsley
- Fresh Oregano
- Ground Black Pepper
Instructions (34 steps)
- 1 Preheat the oven to 450 degrees F
- 2 Place the mushrooms in a large baking dish
- 3 Add the shallots
- 4 lemon juice
- 5 thyme
- 6 salt
- 7 some pepper
- 8 and the tablespoon of oil
- 9 Stir the mixture to coat the mushrooms in a single layer
- 10 then roast them until tender and most of the liquid has evaporated
- 11 approximately 20 to 25 minutes
- 12 Remove the mushrooms from the oven and keep the dish warm
- 13 While the mushrooms are cooking
- 14 prepare the dressing
- 15 Combine the mustard
- 16 vinegar
- 17 parsley
- 18 oregano
- 19 and some pepper in a small bowl
- 20 Vigorously whisk
- 21 pouring the tablespoon of oil in a thin
- 22 steady stream
- 23 Continue whisking until the dressing is well combined
- 24 Set the dressing aside
- 25 Pour enough water into a saucepan to fill it to about 1 inch deep
- 26 Place a vegetable steamer in the saucepan and bring to a boil
- 27 Put the broccoli florets in the steamer
- 28 cover the saucepan
- 29 and steam the broccoli until tender but still crisp
- 30 approximately 4 minutes
- 31 Add the broccoli to the dish with the mushrooms
- 32 Pour the dressing over the vegetables and toss the salad well
- 33 Distribute the salad over a bed of lettuce leaves
- 34 It can be served warm or cold