I sorted out some of the so-called braising mix from our CSA farm into its component parts, mostly because a salad of tatsoi with locally grown shitake and white button mushrooms seemed like a good idea on a chilly fall day. Tatsoi is an Asian green in the Brassica family and grows flat to the ground in the shape of a rosette.
I dressed the tatsoi leaves with an Asian-inspired dressing of brown rice vinegar and touches of toasted sesame oil and tamari. I heated the walnuts in a little oil and stirred in hoisin sauce (or I could have used the sweet soy sauce known as kecap manis), cooking until crisp. I served the salad with roasted pumpkin and pears, which were great as counterpoints and complemented the colors and nutritional value. Yum fall food.
This looks wonderful. We will be adding this to our growing list of delicious walnut recipes to try. Thanks for sharing, can’t wait to read more of your recipes.