Tuesday, 8 January 2008

Sprout Nest Salad with Tomato "Eggs"

This is a fairly plain and simple salad - it's just sprouts in vinaigrette, with tomatoes - but the presentation makes it very cute. Just don't ask me what kind of bird would lay such gaudy eggs.

2 servings
20 minutes prep time

Sprout Nest Salad with Tomato Eggs
1 tablespoon extra-virgin olive oil
1 tablespoon wine or balsamic vinegar
1/2 teaspoon sugar
1/2 teaspoon Dijon mustard
salt & pepper

Whisk these together in a small bowl.

6 small greenhouse cherry type tomatoes
1 cup mung bean sprouts
1/2 cup broccoli sprouts
1/2 cup alfalfa sprouts
1 small carrot, peeled and finely grated

Wash the tomatoes and remove the stems. Set them aside.

Rinse all the bean sprouts, then dry them in a salad spinner lined with a paper towel. If the roots of the smaller sprouts have gotten matted together, you may wish to snip them off. (The broccoli sprouts in particular may have roots that are greyish and matted; not appealing.)

Peel and grate the carrot, and mix it with the sprouts.

Mix the dressing into the sprout and carrot mixture. Toss gently but well. Divide the salad in half, and form each half into a nest shape on a suitable plate. Put the tomatoes in the middle arranged like eggs in a nest. I garnished mine with a little mint.

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