My quick and easy broccolini salad is the perfect weeknight side dish to pair with practically any main dish or meaty entree! It’s tossed with a delicious Asian-inspired dressing that elevates this dish to restaurant-quality!
1cupmushrooms(washed and sliced - white button mushrooms or cremini mushrooms)
1smallcarrot(washed and peeled, then shaved for the salad)
1green onion(washed and thinly sliced)
Sesame Soy Dressing
¼cuprice wine vinegar
1 ½tablespoonsesame oil
1tablespoonchili paste(Sambal Oelek)
Wash the broccolini, trimming the ends and removing leaves as needed.
12 oz broccolini
Bring a large pot of salted water to a boil, add the broccolini, and blanch for 2 minutes. Once done, transfer the broccolini into an ice bath to cool quickly. Drain and set aside.
Heat a small frying pan or skillet to medium heat, then add the sesame seeds to toast. Watch the seeds closely as once they begin to toast, they will brown rapidly and can burn easily. Once toasted and fragrant, remove from the pan and transfer to a small bowl.
2 tablespoon sesame seeds
In the small bowl of toasted sesame seeds combine the salad dressing ingredients. Add the soy sauce, rice wine vinegar, avocado oil, sesame oil, honey, chili paste, and optional ground ginger. Whisk thoroughly.
¼ cup soy sauce, ¼ cup rice wine vinegar, 2 tablespoon avocado oil, 1 ½ tablespoon sesame oil, 1 tablespoon honey, 1 tablespoon chili paste, ½ teaspoon ground ginger
In a large bowl combine the blanched broccolini with sliced mushrooms, shaved carrot, and thinly sliced green onions. Toss the salad ingredients together and either coat with ⅓ cup of the salad dressing or plate and drizzle the dressing onto individual portions.
1 cup mushrooms, 1 small carrot, 1 green onion
Sesame soy dressing yields approximately 1 cup of dressing.
Start with ⅓ cup for dressing the salad. Add more to taste.