Cookbook author Mollie Katzen has joined Dr. Michael Roizen and the Walnut Board's Smart Menus campaign to encourage Americans to embrace a healthier lifestyle.
Katzen, a James Beard Cookbook Hall of Fame inductee, has updated many recipes that Americans most frequently prepare at home. Smartened-up versions of gravy, sweet potatoes and stuffing are just a few examples of recipes being made over just in time for the holidays.
Katzen created this recipe as an alternative to the traditional broccoli-and-cheese casserole.
MOLLIE'S BROCCOLI SALAD WITH MUSHROOMS AND WALNUTS
1/3 cup roasted walnut oil
1 tablespoon Chinese toasted sesame oil
1 tablespoon soy sauce
1 teaspoon salt
1 tablespoon finely minced fresh garlic
1 tablespoon finely minced fresh ginger
Several grinds of fresh black pepper
Pinch of cayenne
1/4 pound medium-size mushroom caps (very fresh, "tight" and white)
2 pounds broccoli, cut into 2-inch spears
1/3 cup unseasoned rice vinegar
1 1/2 cups walnut halves, lightly toasted
Combine first 8 ingredients in a large bowl. Stir in mushrooms. Steam broccoli until just tender and bright green. Refresh under cold running water, then drain thoroughly and pat dry with paper towels. Add broccoli to marinating mushrooms, and stir gently until well coated. Cover tightly and allow to marinate at room temperature for at least 2 hours. If marinating longer, refrigerate. Stir in vinegar within 15 minutes of serving. Sprinkle on walnuts at the very last minute.
Makes 6 servings.
Note: This recipe can be served cold or at room temperature.
Via McClatchy-Tribune News Service.