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Sunflower Sprouts Salad

Photo: Annabelle Breakey
Yield Makes 4 first-course servings
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.

Ingredients

  • 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
  • Ice
  • 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)

Nutrition 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

How to Make It

  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.

  5. Note: Nutritional analysis is per serving.