A very much needed liver friendly post- Christmas salad. Green leaves that are part of the Brassica family like rocket mizuna, mustard greens, are rich in indoles which are believed to help the liver in the detoxification process.
Raw red cabbage and radish (two vegetables still part of the Brassica family), provide vitamin C and additional phytonutrients called anthocyanins that act like a powerful anti-oxidans.
Mustards seeds not only are rich a host of different nutrients, but they are believed to help with digestion too.
The orange, mustard & olive oil vinaigrette is one of my favorites and perfectly counteracts the slight bitterness of some of the vegetables. The extra-virgin olive oil contains polyphenols and vitamin E to add on the anti-oxidants.
Ingredients (serves 2 people)
- 1 packet of green salad leaves (rocket, mizuna, baby kale, sorrel, mustard or collard green, cos lettuce)
- 1/4 raw red cabbage
- 8-10 radishes
- 2 clementine (1 x for the salad & 1 x for the vinaigrette)
- Extra-virgin olive oil
- a teaspoon of mustard seeds or wholegrain mustard
- A dash of lemon juice
- Simply place the salad leaves in a bowl, add the cabbage and radish finely sliced, and small chunks of orange.
- Prepare the vinaigrette mixing the olive oil, mustard, orange and lemons juice. Serve with some turkey leftover and a 1/5 slice of sourdough rye bread.
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