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.
Makes 3-4 servings
extra virgin olive oil
1 red onion, thin half-moon slices
½ teaspoon chili powder
5-6 dried shiitake mushrooms, soaked until tender, thinly sliced
3-4 tablespoons white wine
1 head escarole, rinsed well, sliced into 1-inch pieces
Place a small amount of oil and onion in a deep skillet over medium heat. When the onions begin to sizzle, add a pinch of salt and chili powder and cook, stirring, until translucent, about 2 minutes. Add shiitake, a light seasoning of salt and white wine. Cover and cook for 3-4 minutes. Add escarole, season lightly with salt and sauté until wilted and deep green, about 3-4 minutes.
Prepare the dressing by simply whisking the ingredients until smooth and well-combined. Adjust seasonings to your taste. To serve the salad, mix the dressing into the hot escarole, transfer to a serving platter and serve immediately.