by SippitySup
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SippitySup's Notes:
2 tablespoons very good extra-virgin olive oil, plus more for drizzling Ask a question about this ingredient
3 garlic cloves, peeled and roughly chopped Ask a question about this ingredient
1 fresh lemon, left whole Ask a question about this ingredient
3 ounces shitake mushrooms Ask a question about this ingredient
1 pound broccoli florets Ask a question about this ingredient
grated parmesan cheese, to taste Ask a question about this ingredient
Heat the 2 tablespoons olive oil in a small sauce pan and add the garlic. Cook over medium heat about 4-5 minutes until the garlic is fragrant, but not yet browned. Set aside.
Ask a question about this stepZest the lemon into a medium-sized serving bowl. Then cut it in half and squeeze all its juice into the same bowl. Avoid getting the seeds into the mixture. Set aside.
Ask a question about this stepClean and slice the mushrooms vertically through the caps into 1/4-inch thick slices. Set aside.
Ask a question about this stepPlace the broccoli florets in to a microwave proof bowl and cover it with plastic wrap. Microwave, on high, about 2-3 minutes (depending on your microwave), until the broccoli is bright green and tender crisp. Remove the plastic wrap and run cool water into the bowl, empty and repeat several times to stop the cooking quickly.
Ask a question about this stepUsing a salad spinner dry the florets as well as possible and add them to the serving bowl with the lemon mixture. Follow this with the garlic pieces and all its oil. Toss the mixture well. Refrigerate until cold and ready to serve.
Ask a question about this stepTo serve toss the broccoli salad with the reserved mushroom slices and divide the salad evenly among 4 plates. Garnish with Parmesan cheese and a drizzle of olive oil.
Ask a question about this step
Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
