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Thursday 11 August 2011

Sluttishly Savoury: Super-Sprouty Salad

We've been eating a lot of meat recently - I blame it on the summer and the near-constant desire to slope to a nearby pub garden to bask in the evening sunlight and partake of a cool glass of white and a very large steak. However, we decided enough was enough and set about making a truly epic salad.

I'm well known in my household for what my better-half terms my "bus steering wheel" salads. Piled up on giant plates served with warm crusty bread and butter. Delicious.

This particular salad is a firm summer favourite - so chock-a-block with sprouting goodies that you can almost feel working!

You'll need:
  • Punnet of alfalfa sprouts
  • Punnet of mung bean sprouts
  • Punnet of pea shoots
  • Bunch of rocket
  • One purple crisphead lettuce
  • Four large pickled beetroots
  • Three large fresh figs
  • Extra virgin olive oil
  • Balsamic vinegar (thick)
  • Thyme (dried - a pinch)
  • Pinch of salt
Make it!
  • Grab yourself a big bowl and colander. If you have a salad spinner then get it out!
  • Wash all the ingredients. Spin the rocket and roughly chop and spin the crisphead lettuce.
  • Plonk them in your enormous bowl.
  • Gently wash your collection of sprouts and drain using the colander (don't spin these as they are delicate and you could bruise them).
  • Sprinkle your sprouts over the lettuce and rocket. Gently combine them so you have a decent mix.
  • Slice your beetroot and quarter your figs. Lay them over the other salad in the bowl.
  • I think salad should be served just cooler than room temperature so set your bowl aside and make your dressing.
  • Combine about 1/2 an inch of olive oil in a tumbler with three tablespoons of balsamic vinegar, a pinch of salt and a pinch of thyme. Mix vigorously and immediately pour over your salad leaves. (This salad would also ROCK with a honey and mustard dressing).
  • Serve with warm bread and butter.


  1. NOM! If I wanted to add some cheese to this, what would you recommend? Would a crumbled feta be tasty? My tummy is rumbling now...

  2. I'd go with a crumbly one - goat's maybe?


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