Just when it seems that spring produce will never come to market, and we'll be eating potatoes and onions forever––wait––there are sprouts! Whether grown in your kitchen or bought from the supermarket, they're good material for salad. (If you live in a warm climate where all kinds of vegetables are already abundant, lucky you)!
There's something fun about putting a sprout and its seed in the same salad, and sunflowers seem to be readily available in both forms. Heartier and crisp, sunflower seedlings mix nicely with the more delicate (and colorful) first growth of radishes or buckwheat. Toast raw sunflower seeds in a dry hot pan until they smell nutty, and brown just a little. Sprinkle the toasted seeds and a handful of golden raisins over the tiny greens. Some crumbled goat cheese (not pictured) would be nice too.
A honey mustard vinaigrette is perfect for this salad: follow the vinaigrette instructions here , being generous with dijon and adding a spoonful of honey. (Serve it on the side so it doesn't weight down the delicate salad).
It's perfect for spring, but this salad is good enough to eat year round, and why not? Sprouts (or microgreens) are one of the easiest things to grow yourself, even if you don't have a lot of space or natural light. But more on that in another post...
For more spring salad ideas, with photography by Burcu Avsar, check back in a few days.
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