Radicchio and Kale choped salad
Bitter greens are fantastic for digestion and liver health. For many, they taste too strongly to include regularly. As such, I like to suggest to combine different greens, bitters, and quantities, to slowly have your tastebuds acclimated.
This salad is a good go-to for lunch or a quick dinner.
Ingredients
4 Egg
4 cups Kale Leaves (finely chopped)
1/4 cup Lemon Juice (divided)
2 tbsps Extra Virgin Olive Oil (divided)
2 cups Radicchio (chopped)
1 tsp Dijon Mustard
Sea Salt & Black Pepper (to taste)
1/2 cup Cherry Tomatoes (halved)
1/4 cup Walnuts (chopped)
Directions, serves 2
Place the eggs in a saucepan and cover with water. Bring to a boil over high heat. Once boiling, turn off the heat and keep the saucepan on the hot burner. Cover and let sit for 10 to 12 minutes. Drain the hot water and fill the saucepan with cold water. Let the eggs sit until cool enough to handle. Peel and chop the egg and set aside.
Meanwhile, place the kale in a large mixing bowl and add half of the lemon juice and half of the oil. Massage the kale for one to two minutes until wilted and tender. Mix in the radicchio.
In a small bowl combine the remaining lemon juice and oil with the Dijon mustard. Season with salt and pepper to taste.
Divide the kale mixture between plates or bowls and top with the tomatoes, walnuts, and chopped egg. Drizzle the dressing over top and enjoy!