Serving you an explosion of umami flavours. This crunchy broccolini salad mixed with earthy mushrooms and caramelised roasted garlic together with a sweet-savoury teriyaki salad dressing is something you need to try now.
Cut the top of the head of garlic to expose the tops of the garlic cloves. Brush with ½ tsp olive oil and place in oven, and roast for 40 minutes.
Trim broccolini stalks and slice each stem on the diagonal into 3 cm lengths. Add chopped broccolini and blanch in boiling water for 1-2 minutes. Drain from water and place in an ice bath to stop further cooking. Remove from ice bath and shake dry.
Wash and slice Portobello and Swiss brown mushrooms. Heat a medium sized fry-pan and add 1 tbsp olive oil. Sauté mushrooms until they turn soft.
Cut chilli into thin rounds.
Salad Dressing
In a small mixing bowl, add soy sauce, brown sugar, mirin, rice wine vinegar and sesame oil.
Mix until brown sugar is fully dissolved.
Grate approximately 1 tbsp ginger into the salad dressing.
Stir well to combine.
Assembly
Using a fork, pick out roasted garlic cloves from the garlic skin.
In a large mixing bowl, place broccolini, mushrooms, roasted garlic cloves, ½ chilli and ½ the pine nuts together.
Drizzle with teriyaki salad dressing and toss together.
Tumble onto a large serving plate.
Scatter with remaining pine nuts and chilli and serve.
Notes
You can use broccoli as a substitution for broccolini in this recipe. Cut the broccoli into small florets and trim the stalks into small match sticks so there is no wastage.
Omit the pine nuts for a nut free option.
Those who prefer less garlic, add half of the roasted garlic in the salad and leave the other half in a bowl on the side.
Substitute mirin with a dry white wine. Alternatively, you can omit it in the dressing if you don’t have either.