Super-Green Salad

Say no to limp lettuce. Greens just got Gorgeous! Up your salad game by pairing seared broccoli, sautéed endive and fresh baby spinach with crunchy apple and a tangy herb dressing. Your mouth will sing and ask for more.

Yield: 4 servings

What you need for the dressing:

  • 3 tablespoons filtered water
  • 1 tablespoon apple cider vinegar or herb-infused vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon sweet white (shiro) miso
  • 3 tablespoons chopped fresh dillweed
  • 2-1/2 tablespoons chopped fresh cilantro
  • 1-1/2 teaspoons grated fresh ginger

What you need for the salad:

  • 3 cups small broccoli florets
  • 3 cups baby endive, separated into leaves or halved, whichever you prefer
  • salt
  • 3 packed cups of baby spinach
  • 1 green apple, halved, cored and sliced finely (do the apple cutting at the last minute since it will oxidize and turn brown otherwise)
  • toasted pumpkin seeds and/or chopped fresh herbs for garnish (optional)

What you do for the dressing:

  1. Place all the ingredients for the dressing in a small blender (a Magic Bullet type deal) and blend until smooth. That’s it.

What you do for the salad:

  1. Heat a cast-iron fry pan over medium flame and have a large baking sheet at the ready on the counter. When the pan is hot, add the broccoli to the pan, turn the heat to medium low and cover tightly. Let the broccoli cook a few minutes until starting to brighten and char a bit.
  2. Uncover, turn the florets over with tongs and add the endive and a generous pinch of salt. Toss it all together with the tongs. Cover again and let cook some more. The endive will release extra water, helping keep things moist; however if you find it’s browning/charring too much to your taste, turn the heat down a bit.
  3. Once the endive is wilted and the broccoli is bright and tender-crisp, remove from heat and spread the veggies out on the baking sheet to cool.
  4. Place the baby spinach and apple in a large bowl. Add the broccoli and endive once they’ve cooled. Add the dressing (all of it) and toss.
  5. Serve, garnished with toasted seeds and chopped fresh herbs if desired.

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