Many years ago Bryan and I did an 8 week Liver Cleansing Diet ... the one made famous by Dr Sandra Cabot.
It was quite a challenge to be honest, but we made it. In fact Bryan had to stop early because he lost too much weight (don't you hate that!), but I finished the 8 weeks feeling pretty good (and not losing any weight ... hate that even more!!!!!) and knowing that I had given my little liver a much needed break.
Since then the single recipe that I have held on to, and still make, is the salad dressing ... it is delicious, and people often ask me what I have used to dress my salad. But this dressing is not only fantastic on a salad, I have also drizzled it over slow cooked beef fillet that I serve at room temperature, sliced and presented on a platter ready for people to help themselves too ... if doing this sprinkle over freshly chopped herbs of choice as well (Italian parsley is a given), and I promise you it will go down a treat.
So this recipe is originally from the Liver Cleansing Diet that I have adapted slightly to cater for my own taste.
Ingredients
2 tbls honey
1 tbls mustard (I use grain mustard, but use your mustard of choice - Dijon is great too)
2 tsp dried tarragon (or other dried herb of choice)
Extra Virgin Olive oil (see instructions for quantity)
Balsamic vinegar (or other vinegar of choice ... raw Apple Cider Vinegar is great) (see instructions for quantity)
Seasoning to taste - optional
Instructions
Have a 1 cup glass measure ready
Place the honey, mustard and herbs of choice into the measuring cup
Top up with olive oil to the ½ cup line
Top up with vinegar to the 1 cup line
Add seasoning if desired, but I usually add that to whatever I am serving the dressing with
Mix together in the measuring cup, before placing into a glass container and storing in the fridge
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/liver-cleansing-salad-dressing/