Light, refreshing and crisp, this salad helps the body de-tox quickly, easily and deliciously.
3-4 Belgian endive, bottoms trimmed, leaves removed, left whole
1 red onion, very thin half moon slices
3 tablespoons extra virgin olive oil
cracked black pepper
juice of 1 fresh lemon
1 teaspoon brown rice syrup or honey
6-8 oil-cured black olives, pitted
Place endive leaves and onion in a mixing bowl. Whisk together oil, a generous pinch of salt, black pepper to taste, lemon juice and honey until smooth. Pour over endive and toss to coat. Arrange dressed endive mixture on a serving platter with olives on top. Serve at room temperature or chilled.
Makes 4-5 servings.
Christina Pirello is one of America’s preeminent authorities on natural and whole foods with a radiant personality that only serves to make her message more powerful. She is the Emmy Award-winning host of the television series Christina Cooks, which airs weekly on over 150 national public television stations nationwide and in 50 foreign countries on Discovery Health and Create TV. Christina has written five cookbooks including the bestselling Cooking the Whole Foods Way. Christina is currently at work on her next book,I’m Mad as Hell and I’m Not Going to Eat it Anymore, to be published in January 2012. She is also a regular contributor to The Huffington Post and The Examiner and featured columnist for New Visions, First for Women, The Daily Beast, Veg News, and Vegetarian Times magazines.