Recipe by Frank Giglio. Photo by Jenny Nelson
Thanks to Dr. Junger’s team of Clean chefs for creating this amazing looking salad. I confess, I have not tried it yet myself but I am having it tomorrow! If you don’t have coconut oil, olive oil will do just fine.
Peace and greens, Melissa
Who said salads can only be cooling and raw summer dishes? In fact – raw greens can be difficult to digest and when it’s cold, our bodies actually need more lightly cooked and warming foods for optimal digestion. Try this warm, comforting salad made with dark leafy greens (we just can’t get enough of those,) crunchy pecans and crisp pears!
- 2 teaspoons coconut oil
- ½ ripe pear, roughly diced
- ¼ cup pecans, coarsely chopped
- 4-5 cups of chopped dark greens (dandelion, arugula, radicchio, endive, mustard greens, kale, swiss chard)
- ¼ cup olive oil
- ⅛ cup apple cider vinegar
- 1 tablespoon whole-grain mustard
- pinch sea salt
- fresh ground black pepper
Directions for dressing:
- Mix the olive oil, mustard, and cider vinegar into a bowl. Whisk to incorporate.
- Add a few turns of the pepper grinder (to taste) and a sprinkle of sea salt.
- Set aside.
Directions for salad:
- Heat a large saute pan over medium high heat. Melt in the coconut oil, then once hot, add the pears. Cook for a few minutes to slightly soften and brown them.
- Toss in the pecans just to warm them up, then add in the bitter greens.
- Toss gently with tongs until gently wilted, then toss with a few tablespoons of the vinaigrette. Serve immediately.
Add any of these for more protein or to make a heartier meal: Leftover chicken, Wild salmon (or any leftover fish),Cooked beans (white or garbanzo work best here,) Red, green or brown lentils.