There’s nothing like a combo of bitter greens to refresh your liver, making you…and everyone around you…happier campers.
Makes 4-5 servings
3 tablespoons extra virgin olive oil
1 teaspoon hazelnut, walnut or pistachio oil (or camelina or avocado…)
1 teaspoon brown rice syrup
1 shallot very finely minced
1 clove, fresh garlic, very finely minced
1 tablespoon red wine vinegar
2/3 teaspoon sea salt
Generous pinch cracked black pepper
2 Belgian endive, halved lengthwise, sliced into long ribbons
2 cups hand shredded escarole
2 cups baby arugula
1 cup hand shredded spinach
1 cup finely shredded radicchio
½ cup coarsely chopped nuts, lightly toasted
Make the vinaigrette. Whisk together ingredients until emulsified and set aside for flavors to develop.
Combine salad ingredients, except nuts. Toss gently with dressing to coat the leaves. Serve immediately with walnuts on the side for those who want a bit of crunch with their salad.
COOK’S TIP: For the best flavor, toast pecans, pistachios or hazelnuts in the oven at 275o for 15-17 minutes or until fragrant; toast walnuts and blanched almonds in a dry skillet.