- 2 tablespoon olive oil
- 3 clove garlic cloves, peeled and roughly chopped
- 1 fresh lemon, left whole
- 3 ounce shitake mushrooms
- 1 pound broccoli florets
- grated parmesan cheese and very good olive oil for garnish
Heat the olive oil in a small sauce pan and add the garlic. Cook over medium heat about 5-7 minutes until the garlic is fragrant, but not yet browned. Set aside
Zest the lemon into a medium sized serving bowl. Then cut it in half and squeeze all it’s juice into the same bowl. Avoid getting the seeds into the mixture. Set aside.
Clean and slice the mushroom vertically through the cap. Set aside
Place the broccoli florets in to a microwave proof bowl and cover it with plastic wrap. Microwave, on high, about 3 minutes, until the brocoli is bright gren and tender crisp. Remove the plastic wrap and run cool water into the bowl, empty and repeat several times to stop the cooking quickly.
Using a salad spinner dry the florets as well as possible and add them to the serving bowl with the lemon mixture. Follow this with the garlic pieces and all its oil. Toss the mixture well. Refrigerate until cold and ready to serve.
To serve toss the broccoli salad with the reserved mushroom slices and divide the salad evenly among 4 plates. Garnish with Parmesan cheese and olive oil. Serve.