In traditional Chinese medicine springtime is the season of the Liver. Dark and bitter leafy greens aid in detoxifying and toning the liver. This pressed salad is a deeply satisfying bowl of goodness. Make it with whatever dark leafy greens are abundant in your area. Dandelions are commonly considered a weed, but in fact they are one of best greens you can eat. For those of you who don’t tolerate the bitter taste too well, Clarissa’s fabulous cilantro salad dressing does a nice job of rounding out the flavors.
fresh spring turnips with greens, separated
1/4 red onion, diced
black olives, pitted and finely chopped
Preheat oven to 350. Place almonds on a cookie sheet and roast until done, for about 5 minutes, stir, then roast another 2-5 minutes. When the almonds are done, wait for them to cool and then using the flat edge of a knife or a jar, crush them into smaller pieces.
Wash and dry all greens, remove any thick stems and core, chop into 1-inch ribbons. Sprinkle 1/3 teaspoon salt over greens and using your hands, press the greens, massage them, squeeze them until they begin to release water and take on a marinated-like quality. Once greens are quite soft, mix in the chopped olives and set aside.
Combine lemon zest, and red onion, repeat pressing method. Set aside.
Slice turnips (or any other root or decorative vegetable) into thin slices and arrange them artfully onto your serving dish. Place greens on top, then lemon zest mixture, sprinkle with roasted almonds. Serve with fresh cilantro dressing on the side to spoon out on top.