A salad with enough substance to be a main course. Perfect for Earth-types!
It may seem strange to cook a salad, but during cool seasons it really hits the spot!
This variety of ingredients comes together nicely; so if it at first seems odd, I encourage you to give it a try-especially if you have Earth-type tendencies.
The fresh herbs compliment one another and promote good digestion especially in cases of slow digestion with symptoms of bad breath and bloating.
Free of Dairy (opt.), Gluten, Nuts (opt.), Corn, Eggs, Soy
2 to 3 entree size servings
*Use all organic and/or farm-raised ingredients.
4 tablespoons olive oil
4 ounces fennel bulb, thinly sliced
2 ounces red onion, sliced in crescents
1/3 cup walnut pieces, loosely packed (Earth-types can handle a lot of roughage) salt and black pepper
2 tablespoons chopped, fresh basil
2 tablespoons chopped, fresh cilantro
2 cups lettuce leaves, torn (green leaf works well or use a spring green mix, add arugula for some extra zest!)
1/2 pound eggplant cut in 1/4 by 1/2 –inch pieces
2/3 cup chopped fresh tomatoes
2 tablespoons balsamic vinegar
1/2 teaspoon honey
pinch fresh thyme leaves
1/2 teaspoon extra virgin olive oil
salt and pepper
2 tablespoons Greek Cheese (opt.)
Heat 2 tablespoons of the oil in a skillet and add the fennel and onion.
Season with salt and pepper.
Cook until just soft but not brown, about 5 to 7 minutes.
Remove with a slotted spoon and place in a salad bowl.
Add approximately 1 teaspoon of oil to the skillet, then stir in the walnut pieces and sauté for about 2 minutes until crisp and browned but not burnt.
Sprinkle with pepper and remove with a slotted spoon to the salad bowl.
Add the lettuce, half the herbs and half the tomatoes to the salad bowl.
Add an additional 2 Tablespoons of oil to the skillet, then add the eggplant and cook over a moderate heat until tender and browned on all sides, 5 to 7 minutes.
Add remaining basil, cilantro and tomatoes, sprinkle with freshly ground pepper.
Continue to cook until aromatic, about 1 minute.
Whisk together the vinegar, honey, thyme and oil until well combined.
Season to taste with salt and pepper.
When the eggplant mixture is ready to serve, transfer to the salad bowl.
Toss the salad and top with the dressing.
Serve immediately with goat cheese.
Body-type and Wellness Insights
As I mentioned above this is a great dish for Earth-types. The various herbs, especially fennel Earth-types sluggish digestive systems kick into gear. Vinegar also has astringent properties which are naturally tonifying.
Fire-types and Air-types will not naturally be attracted to this salad, which is totally ok.