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

I haven’t posted many recipes lately as I’ve focused my work more on helping clients build resilience to heal from trauma and stress, but of course everything is connected, including the foods we eat. So 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.