Warm Escarole and Shiitake Salad

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

Ingredient List:

• extra virgin olive oil
• 1 red onion, thin half-moon slices
• ½ teaspoon chili powder
• Sea salt
• 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

Dressing

• 2 tablespoons balsamic vinegar
• ½ teaspoon sea salt
• 1 teaspoon red wine vinegar
• 2 teaspoons brown rice syrup
• 2 teaspoons sesame tahini
• juice of ½ fresh lemon

Step By Step Instructions:

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.