Recently I started
sprouting seeds again. I bought different seeds and a new sprouting
jar, which is a convenient tool for sprouting seeds as its lid is a
sieve. You don't necessarily need such a sprouter as long as you
rinse your sprouts twice a day. It's a lot of fun and the produce is
ready in a few days and so tasty and healthy.
Alfalfa is a nice
little sprout to add to salads, but this one I made with mung beans,
which I like very much. This makes quite a nice and light lunch or
side salad.
Salad:
½tbsp mung beans
(volume before sprouting)
1 small red pepper
Lettuce
Shallot vinaigrette:
1 small shallot
5tbsp olive oil
4tbsp cider
vinegar
Herb salt
Black pepper
If you sprout the
mung beans from the seeds, you'll need a few days for completion of
this salad and can watch the sprouts grow. Of course mung beans can
also be purchased already sprouted.
Once you have the
mung beans, start by making the vinaigrette. Chop the shallot very
finely and fry it in olive oil for about 10 minutes. Take the pan off
heat and add the other ingredients and mix. Puree the vinaigrette if
there are too large shallot chunks.
Prepare the
lettuce for the salad and chop the pepper. Mix them with the mung
beans and pour the vinaigrette on the salad. Done!
Stay hungry!
Your VegHog
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Thanks for reading! I would very much appreciate any comments or suggestions from you.