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Sprouts with Apples and Nasturtium Leaves

  • Servings: 4

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.

Plus: More Vegetable Recipes and Tips

KEY: Fall, Winter, Dinner Party, Appetizers/starters, Salads, Side Dishes, Basic/Easy, Fast, Healthy, No-Cook, Vegetarian

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Ingredients

  • 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

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