BROCCOLI AND MUSHROOM SALAD
As you know, one of my new year’s resolutions is to eat more greens, and not just excessive amounts of avocados. I thought I would share another salad recipe today that I absolutely love. This is another lunch box favourite.
Here’s my last one, in case you missed it.
This is actually my aunt’s recipe which I have stolen and changed up a little to share with you lot because it’s delicious. I think she normally uses Emmental cheese and I’m not sure she cooks her mushrooms at all. I did a bit of reading about eating raw mushrooms and people recommend not to eat them raw (even though I do on occasion) so I blanched them in order to make them easier to digest. This apparently also releases some nutritional value, although I’m no expert.
Above all, this salad is awesome because it makes me love broccoli and that’s quite the challenge!
- 200g broccoli stems
- 150g chestnut mushrooms
- 100g grated Gruyère cheese
For the balsamic dressing:
- 50ml olive oil
- 2 tablespoons apple vinegar
- 1 teaspoon mustard
- 1 teaspoon balsamic cream (this is a balsamic vinegar reduction that you can get in the shops near the oil and vinegars – it has a slight sweetness to it)
- Salt & pepper to taste
Pop your broccoli stems into a saucepan of boiling water and blanch for 1-2 minutes. Add the whole mushrooms for the last 30 seconds and put the lid on. You only want to soften the broccoli as the crunch really makes this salad.
Slice the mushrooms.
Shake all of your dressing ingredients up in a jar and pour over the salad generously.
Also, if you’ve got any favourite recipes with yummy greens in, please share!
Have a lovely weekend, friends! xS