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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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 It
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.
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