Judy Joo’s tangy Asian dressing is a superb (and quick) way to dress up Broccolini and mushrooms.
Slideshow: Broccoli Recipes
1 bunch Broccolini (12 ounces), trimmed
2 cups sliced button mushrooms
2 tablespoons toasted sesame seeds
1 1/2 tablespoons apple cider vinegar
1 1/2 tablespoons toasted sesame oil
1 1/2 tablespoons soy sauce
1/4 teaspoon crushed red pepper
1 garlic clove, minced
1 scallion, thinly sliced
How to Make It
In a saucepan of salted boiling water, blanch the Broccolini until bright green and crisp-tender, about 2 minutes. Drain and transfer to a large bowl; cool slightly. Add all of the remaining ingredients, except the salt and black pepper, and toss to coat. Season with salt and black pepper and serve.
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