“I honestly feel energized after eating a bowl of sprouts,” says holistic chef Adina Niemerow, who often makes this crisp salad for clients. While she blends lemon juice with ume plum vinegar and raspberry vinegar, the salad would be equally delicious dressed with balsamic vinegar in place of both. Terrific Green Salad Recipes
How to Make It
Preheat the oven to 450°. On a large rimmed baking sheet lined with parchment paper, toss the sweet potato sticks with 1 tablespoon of the olive oil; spread in an even layer. Season with salt and bake for about 12 minutes, until the sweet potatoes are just tender.
In a small bowl, combine the lemon juice, ume and raspberry vinegars, tamari and honey with the remaining 1/4 cup of oil. Season the dressing with salt.
In another small bowl, toss the sprouts with 1 tablespoon of the dressing and let stand for 10 minutes, tossing a few times.
In a large bowl, combine the romaine, cucumbers, mesclun, scallions, olives and avocado and toss. Add the remaining dressing and toss well. Transfer the salad to a platter and top with the roasted sweet potatoes, followed by the marinated sprouts. Sprinkle with the black sesame seeds and serve.