From Nourishing Traditions

By Sally Fallon with Mary Enig, Ph.D.

Rainbow Salad

2 fennel bulbs

2 heads Belgian endive

¼ head red cabbage, shredded

2 large carrots, grated

1 red pepper, seeded and cut into strips

1 cucumber, peeled, cut lengthwise, into quarters and thinly sliced

1 heart of celery, with leaves, finely chopped

1 small red onion, finely sliced

1 bunch cilantro, chopped

1 tbl crispy pine nuts (see recipe below)

¾ cup balsamic dressing (see recipe below)

1 avocado, thinly sliced

1 tomato, cut into wedges

¼ pound Roquefort cheese, (optional) crumbled

The basis of this substantial salad is fennel and the secret to its success is to cut the vegetables up into very small pieces.

Remove outer leaves from fennel bulbs, slice very finely and cut into quarters. Remove outer leaves of endive and slice across at 1/3 inch intervals. Toss fennel, cabbage, Belgian endive, carrots, pepper, cucumber, celery, red onion, cilantro and pine nuts with dressing. Divide between six plates and decorate with thinly sliced avocado and tomato. Garnish with crumbled Roquefort cheese.

Balsamic Dressing

1 tsp Dijon-type mustard, smooth or grainy

2 tablespoons plus 1 teaspoon balsamic vinegar

½ cup extra virgin olive oil

1 tablespoon expressed flax oil

Balsamic vinegar is a red wine that has been aged in wooden casks. It has a delicious, pungent flavor that goes well with dark greens, such as watercress or lamb’s lettuce.

Dip a fork into a jar of mustard and transfer about a 1 tsp to a small bowl . Add vinegar and mix.  Add olive oil in a thin stream, stirring all the while with a fork, until oil is well mixed or emulsified. Add flax oil and use immediately

Crispy Pine Nuts

4 cups pine nuts

1 tablespoon sea salt

filtered water

Mix pine nuts with salt and filtered water and leave in a warm place for at least 7 hours or overnight. Drain in a colander. Spread on a stainless steel baking pan and place in a warm oven (no more than 150 degrees) for 12 to 24 hours, turning occasionally, until completely dry and crisp. Store in an airtight container.

If you eat substantial quantities of nuts, germinating the nuts as noted above increases enzymes( helpful for digestion) by activating them during the 7 hour soaking. This process also removes enzyme inhibitors found in nuts.  These inhibitors may cause digestive upset if raw nuts are consumed in large amounts.

 

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