Sunflower Sprouts Salad
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.
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- Calories: 373
- Calories from fat: 80%
- Protein: 11g
- Fat: 33g
- Saturated fat: 7.8g
- Carbohydrate: 12g
- Fiber: 2.9g
- Sodium: 513mg
- Cholesterol: 13mg
- 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.
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