Anti-inflammatory Salad with Pine Nuts and Dijon Dressing
Anti-Inflammatory Salad
2 bunches watercress, stems removed
2 heads Belgium endive
1 head radicchio or 1/4 head red cabbage, finely shredded
1 small onion, thinly sliced
2 tablespoons crispy pine nuts (see below)
3/4 cup Bragg’s Apple Cider Vinegar
Wash and dry watercress. Remove outer leaves of endive and slice approximately 1/4 inch thick. Mix with radicchio (or cabbage) and onion then toss with Dijon Dressing. Divide into 4 servings and top with Crispy Pine Nuts.
Crispy Pine Nuts
Makes 1 cups
1 cup raw pine nuts
1 teaspoon 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.
Dijon Dressing
Makes about 3/4 cup
1 teaspoon Dijon-type mustard, smooth or grainy
2 tablespoons plus 1 teaspoon Bragg’s Apple Cider Vinegar
1/2 cup extra virgin olive oil
1 tablespoon expeller-pressed flax oil
Dip fork into the jar of mustard and transfer about 1 teaspoon to a small bowl. Add vinegar and mix together. Add olive oil in a thin stream, stirring all the while with the fork, until oil is well mixed or emulsified. Add flax oil and use immediately.