2 bunches fresh broccoli, cut into florets (2 lb.)
1 c. mayonnaise
Juice of 1/2 lemon
1/2 tsp. anchovy paste or to taste
1 sm. red onion, sliced thin
1 lb. fresh mushrooms, sliced
Freshly ground pepper to taste

Cook broccoli in boiling water about 3 minutes and then plunge into cold water. Mix mayonnaise with lemon juice and anchovy paste. Mix drained broccoli florets, sliced onions (separated into rings) and mushrooms. Toss with mayonnaise mixture. Add pepper to taste.

If made in advance, let broccoli marinate in mayonnaise mixture in refrigerator, but wait just before serving to add mushrooms and onions.

NOTE: Variations include using a little fresh raw spinach in addition to broccoli and adding sliced water chestnuts.