Sunday Brunch: Broccolini Salad Recipe

Ingredients

• For the salad:
• 2 pounds broccolini, tough ends discarded, stalks peeled
• Kosher salt
• 1 tablespoon sherry wine vinegar
• 1 tablespoon red wine vinegar
• 6 tablespoons extra virgin olive oil
• Freshly ground black pepper
• 3 large button mushrooms (about 2 inches in diameter), stems discarded, caps sliced thin
• 1/2 small red onion, sliced thin, about 1/4 cup
• 1 cup black olives, preferably salt-cured such as Cerignola, pitted
• One (8-ounce) ball burrata cheese

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