Broccoli Salad With Oven-roasted Mushrooms

Ingredients

• Servings: 8
• 2 lbs mushrooms, wiped clean, stems trimmed
• 4 large shallots, thinly sliced lengthwise
• 6 tablespoons fresh lemon juice
• 2 1/2 tablespoons fresh thyme or 2 teaspoons dried thyme
• 1 tablespoon safflower oil
• 2 1/2 lbs broccoli, stemmed and cut into florets
• 1 head red-leaf lettuce or 1 head green leaf lettuce, washed and dried
• 2 tablespoons grainy mustard
• 3 tablespoons balsamic vinegar
• 1 tablespoon chopped parsley
• 2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano
• to taste fresh ground pepper
• 1 tablespoon safflower oil

Recipe

• 1 preheat the oven to 450 degrees f.
• 2 put the mushrooms in a large baking dish. add the shallots, lemon juice, thyme, salt, some pepper and the tbsp of oil; toss the mixture to coat the mushrooms in a single layer, then roast them until they are tender and most of the liquid has evaporated, about 20 to 25 minutes.
• 3 remove the mushrooms from the oven and keep dish warm.
• 4 while the mushrooms are cooking, make the dressing. combine the mustard, vinegar, parsley, oregano and some pepper in a small bowl. whisking vigorously, pour in the tbsp of oil in a thin, steady stream. continue whisking until the dressing is well combined; set the dressing aside.
• 5 pour enough water into a saucepan to fill it about 1 inch deep. set a vegetable steamer in the pan and bring to a boil. put the broccoli florets into the steamer, cover the pan, and steam the broccoli until it is tender but still crisp - about 4 minutes.
• 6 add the broccoli to the dish with the mushrooms. pour the dressing over the vegetables and toss the salad well.
• 7 arrange the salad on a bed of the lettuce leaves; it may be served warm or chilled