A Recipe for Liver Health and Spring Smiles: Bitter Greens with Sweet Mustard Dressing

Bitter greens are helpful in supporting digestion and for liver health. Here is a salad that will put a smile on your face this spring and also support your liver, which is a key to your overall health and resilience.

4 - 6 Servings

SALAD

½ cup walnuts

1 medium head of frisée, leaves separated and torn

1 small head of radicchio, leaves separated and torn

1medium Granny Smith apple, cored, cut into matchsticks

2 celery stalks, thinly sliced on a diagonal

Kosher salt, to taste

Freshly ground pepper, to taste

½ large lemon

Preparation:

Toast walnuts in a dry small skillet over medium heat, tossing often, until slightly darkened, 5–8 minutes. Let cool.

Toss frisée, radicchio, apple, and celery in a large bowl to combine. Season with salt and pepper; squeeze lemon juice over. Toss with enough vinaigrette to lightly coat. Transfer to a platter and top with walnuts.

VINAIGRETTE

2 Tbsp. apple cider vinegar

1 Tbsp. fresh lemon juice

1 Tbsp. light agave nectar

1½ tsp. whole grain mustard

5 Tbsp. walnut oil

Kosher salt, to taste

Freshly ground pepper, to taste

Preparation:

Whisk vinegar, lemon juice, agave, and mustard in a medium bowl. Whisking constantly, slowly stream in oil; whisk until emulsified. Season with salt and pepper.

I found this recipe from Bon Appétit, where it was preprinted with permission from Vegetable Kingdom: The Abundant World of Vegan Recipes by Bryant Terry, copyright © 2020. Published by Ten Speed Press, an imprint of Penguin Random House. Photography copyright: Ed Anderson © 2020.