Sprouts with Apples and Nasturtium Leaves

One day Pierre Gagnaire's vegetable supplier showed up at the restaurant with tiny sprouts of houblon (hops). Gagnaire created this dish on the spot, combining the sprouts with slightly acidic Granny Smith apple, rich toasted peanut oil, peppery nasturtium leaves and tangy sheep's milk yogurt.

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  • Servings: 4

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  • 1/4 pound mixed delicate sprouts, such as alfalfa, watercress and mustard seed (about 4 cups)
  • 1 Granny Smith apple, finely julienned
  • 1 1/2 teaspoons toasted peanut or sesame oil
  • 1 1/2 teaspoons grapeseed oil
  • Fine sea salt
  • 4 large nasturtium leaves
  • 1/4 cup sheep's milk or goat's milk yogurt

How to make this recipe

  1. In a large bowl, toss the sprouts with the apple, peanut oil and grapeseed oil. Season with salt. Mound 1/2 cup of the sprout salad on each of 4 large plates. Top each mound with a nasturtium leaf and the remaining salad. Drizzle the yogurt around the plates and serve.

Contributed By Photo © Simon Watson Published July 2001

488707 recipes/sprouts-apples-and-nasturtium-leaves 2013-12-06T23:51:27+00:00 Pierre Gagnaire fall|winter|dinner-party|appetizers-starters|salads|side-dishes|4|basic-easy|fast|healthy|no-cook|vegetarian july-2001,pierre gagnaire,sprout salad,apple salad,yogurt dressing recipes,sprouts-apples-and-nasturtium-leaves 488707

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