Escarole is a delicate bitter green that aids liver function and helps sharpen your focus. Shiitake mushrooms cleanse the blood, reduce blood pressure, and lower cholesterol to keep your brain well fed by oxygen and your liver functioning optimally. Seems like a win-win to me.
Ingredients
Salad
- 2 teaspoons extra-virgin olive oil
- 1 red onion, cut into thin half-moons
- ½ teaspoon chili powder
- Sea salt
- 5 to 6 dried shiitake mushrooms, soaked in water until tender, stemmed, and thinly sliced
- 3 to 4 tablespoons white wine
- 1 head escarole, rinsed well, sliced into 1-inch pieces
Dressing
- ½ lemon juice
- 2 tablespoons balsamic vinegar
- 2 teaspoons brown rice syrup
- 2 teaspoons sesame tahini
- 1 teaspoon red wine vinegar
- ½ teaspoon sea salt
How to Make It
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To make the Salad
- Heat the oil and onion in a deep skillet over medium heat. When the onion begins to sizzle, add the chili powder and a pinch of salt and cook, stirring, until translucent, about 2 minutes. Add the shiitakes and another pinch of salt, followed by the white wine. Cover and cook for 3 to 4 minutes. Add the escarole, season lightly with salt, and sauté until wilted and deep green, 3 to 4 minutes. To make the Dressing
- In a small bowl, whisk the lemon juice, balsamic vinegar, brown rice syrup, tahini, red wine vinegar, and sea salt until smooth and well combined. Adjust the seasonings to your taste.
- Mix the dressing into the hot escarole, transfer to a serving platter, and serve immediately.