BROCCOLINI AND MUSHROOM SALAD

1 pound broccolini

3 large cremini mushrooms

10 thin rings of red onion

1/2 cup slivered pitted black olives

Sea salt and fresh black pepper

Extra virgin olive oil

Sherry vinaigrette (see recipe below)

Bring a large pot of water to a boil. Salt generously before adding broccolini. While water is coming to a boil, prepare a large bowl of ice water. When water boils, add the broccolini and blanch until crisp-tender, about 3 minutes. Submerge broccolini in bowl of ice water to stop the cooking, then drain on a kitchen towel.

Cut the mushroom caps into thin slices and place in a bowl.

Lay the broccolini on a plate and drizzle with about 2 Tbsp. vinaigrette (see recipe below). Toss to coat. Sprinkle with additional salt or pepper if desired. Add 1 Tbsp. vinaigrette to the bowl with the mushrooms, and toss to coat. Move broccolini to serving platter and top with onions, marinated mushroom slices, then slivered olives, and a bit more vinaigrette.

Sherry vinaigrette

Whisk together 2 Tbsp. sherry vinegar and 2 Tbsp. red wine vinegar in a small bowl. Stream in about 1/2 cup olive oil, and season with salt and pepper to taste. Whisk in more olive oil if dressing is too tart.

Adapted from Thomas Keller Ad Hoc

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