Sunflower Sprouts Salad

Sunflower Sprouts SaladRecipe
Photo: Annabelle Breakey
Our version of the standard green salad is an airy stack of tender butter lettuce leaves with raw and cooked vegetables. Prep and Cook Time: 40 minutes. Notes: We love the fresh, nutty flavor of sunflower sprouts, but you can substitute any variety of sprout you like.
Makes 4 first-course servings


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1 shallot, minced
1 garlic clove, minced
1/4 cup Champagne vinegar
1/2 cup extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound asparagus
1 head butter lettuce, separated into leaves
8 ounces sunflower sprouts (see Notes)
1/2 cup thinly sliced English cucumber
1 cup thinly sliced yellow bell pepper
1/2 cup thinly sliced radishes
4 ounces soft goat cheese (chèvre)


1. In a small bowl, whisk together shallot, garlic, vinegar, olive oil, salt, and pepper. Set aside.

2. Bring 4 cups water to a boil in a medium saucepan. Cut off and discard bottom halves of asparagus spears. Cut tops into 2-in. lengths. Cook asparagus until barely tender, about 3 minutes. Drain in a colander and transfer to a large bowl of ice and cold water. When cool, drain and set aside.

3. In a large bowl, combine lettuce leaves and sprouts. Add half of the reserved vinaigrette and toss carefully just until coated. Divide lettuce and sprouts among 4 plates, starting with the largest leaves for the bottom layer. Sprinkle each pile of greens with asparagus, cucumber, bell pepper, and radishes. Drizzle the vegetables with a little more vinaigrette.

4. Place 1 tbsp. goat cheese on each salad and serve with remaining vinaigrette and sea salt for sprinkling if you like.

Note: Nutritional analysis is per serving.

Created date

April 2008

Nutritional Information

Calories 373
Caloriesfromfat 80 %
Protein 11 g
Fat 33 g
Satfat 7.8 g
Carbohydrate 12 g
Fiber 2.9 g
Sodium 513 mg
Cholesterol 13 mg