© Simon Watson
Recipe
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
Directions
- 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.
Cooking Guides
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- From The Vegetable Redemption
- Published July 2001
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