Why do you need another kale salad recipe? Because not only will this one blow your mind with awesomeness, but I can give you five good reasons to make it.
Fruits and vegetables are undeniably important to a healthful diet. But there’s another side to some of these plants that, thankfully, most people never see: the tiny amounts of toxin within them. Lucky for us, healthy human bodies are remarkably good at filtering out toxins from everyday foods.
Exempting those that kill you or make you crazy for six hours, wild mushrooms can, as most readers are very aware, be extremely delicious. Chanterelles are buttery and subtle; fresh porcini are robust and nutty, excellent roasted, or in salads with Parmigiano-Reggiano shavings and pine nuts; lion’s mane mushrooms are furry and high-strung, delicate, with a mild, almost seafood-like taste — especially nice folded into an omelette. The possibilities are nearly limitless, and most dedicated eaters and chefs prize their special qualities and bountiful culinary applications.