Broccoli and Button Mushroom Salad
The two main vegetables here take deliberately different paths, and that’s the whole idea. The broccoli goes into salted water, while the mushrooms simmer in water sharpened with lemon juice, which stops the flesh from darkening and keeps it pale. Then, instead of being dressed with mayonnaise straight away, the florets, sliced mushrooms, and tomato wedges sit for about half an hour in a mix of white wine, oil, and vinegar. That marinating step is what gives the salad its bright wine-and-vinegar edge rather than the flat taste of a plain meatless dish.
The one thing to get right is not overcooking the broccoli. Fifteen minutes in boiling water is plenty; drain it at once and cool it fast under cold water to hold the vivid green and a bit of crunch.
Small things that matter
The mustardy mayonnaise is served on the side so each person sets their own heat and the salad never turns soggy. No white wine? Light apple-cider vinegar cut with water stands in nicely, and oyster mushrooms can replace the button ones. Serve well chilled as a starter beside roasted or grilled meat.
Part of European cuisine — 67 more recipes in the section.
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Ingredients
Instructions
Boil the broccoli in salted water for about 15 minutes, drain in a sieve, cool, and break into florets.
Boil the mushrooms in water acidulated with lemon juice, cool, and slice.
Cut the tomato into wedges, combine with the broccoli and mushrooms, and pour over the mixture of vinegar, wine, and oil.
Let the salad stand for about 30 minutes, then transfer to a serving bowl.
Serve the mayonnaise mixed with mustard separately.
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