Many-Sprouts Salad Three Ways
I saw a couple of sprout salad recipes recently (see below) and had sprouts on my mind for a while now. Sprouts are mostly thought of as something to add to a salad or a sandwich and rarely get to play the main role. Well, here is their chance at the limelight. I bought a bunch of different sprouts at Planet Organic the other day and decided to give them a chance. They had mixed bean sprouts, broccoli sprouts, sunflower sprouts and pea shoots, very fresh, crisp and fragrant and had to be the featured presentation. I made them into three salads. One was just plain, another with roasted yellow beets and apples and another with a couple of small cucumbers and a few cherry tomatoes for colour and to appease the uninitiated. Serve it with tzatziki sauce or honeyed yogurt and don’t make any apologies. Everyone deserve a moment in the spotlight. Quantities here really do not matter. Just get what you can find and mix it the way you’d like. If you want to check out a couple of other sprout salad recipes that served as inspiration for this post see: Yotam Ottolenghi’s recipe here and Heidi Swanson of 101 Cookbooks here.
A handful mixed bean sprouts
A handful broccoli sprouts
A hanndful subflower sprouts
A handful peashoots
A handful sturdy salad greens
Combine the sprouts in a bowl and toss.
Add any of the optional ingredients below (or not).
Spoon one of the dressings suggested below on top of the salad.
Serve crisp with a good slice of bread.
Optional add ons:
Cherry tomatoes, halved
1 cup greek yogurt
1 tablespoon lemon juice or more
1/4 cup chopped fresh dill
Salt and pepper
Mix all the ingredients, let sit for a few minutes to develop flavour.
Honeyed yogurt dressing:
1 cup greek yogurt
1 tablespoon liquid honey
Mix honey and yogurt together and stir to a smooth consistency.