Thursday, October 23, 2014

Yotam's Sprouts Salad, Part Two


Most often I find myself planning meals around the vegetables that I have just purchased or plucked from our home garden. A few years ago it was all about the protein. Not making a big deal about this same subject has also served me well. When we are all together as a family I try to serve several different sides and small plates. Learning about other cuisines has been life changing for us as well.

Just received a copy of Yotam Ottolenghi’s new cookbook, "Plenty More" and have not looked back. It is reading books like this that you discover different ingredients and spices and the best ways to prepare them. The book is organized into chapters of similar cooking techniques like tossed, steamed, blanched, fried etc. The photography is beautiful and many recipes come with a short story.

The first recipe I chose was this “sprout salad, part two” that is a revised version of another sprout salad. The salad has a light crunch and is bursting with flavor. There is no leafy greens involved, just veggies, avocados, sprouts and nuts. The dressing is the biggest surprise with pickled plum puree as the base.


Ingredients:

Salad:

3 tablespoons roasted sunflower seeds
3 tablespoons sliced roasted almonds
1 cup frozen shelled edamame
1 large bunch radishes (sliced thinly)
1 small kohlrabi (peeled and cut into thin strips)
1 medium carrot (peeled and cut into thin matchsticks)
1 1/4 cups mung bean sprouts
2 avocados (peeled, pitted and cut into small cubes)
1 cup cilantro leaves (chopped)

Dressing:

1 1/2 teaspoon umeboshi puree (pickled plums)
1 tablespoon rice vinegar
1 1/2 tablespoons fresh lime juice
1 tablespoon low salt soy sauce
1/2 teaspoon sesame oil
2 teaspoons superfine sugar
1 small shallot (minced)
3 tablespoons canola oil

To prepare:


Start by preparing dressing, in a food processor add all ingredients. Pulse until well mixed.


Next, in a medium saucepan of water, bring to a boil, add edamame, bring back to a boil. Immediately remove from heat, drain and then refresh with cold water. Shake well to dry, then add to a large serving bowl. Add radishes, kohlrabi, carrot, sprouts, avocados, cilantro, sunflower seeds and almonds to the edamame. Pour the dressing over the salad, mix to combine and serve.


This recipe has been slightly adapted from "Plenty More", by Yotam Ottolenghi.



Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

64 comments:

  1. Love his recipes and combos like this one. Looks wonderful!

    ReplyDelete
  2. The salad looks delightful and so nutritious too.

    ReplyDelete
  3. I'm going to sprout some sprouts as this sounds delicious :)

    ReplyDelete
    Replies
    1. Hi Tandy, sprouting is something that I am very interested in. Thanks!

      Delete
  4. This sounds and looks so good!!! Beautiful shots of the veggies!

    ReplyDelete
    Replies
    1. Thanks Karen, I have a simple point and shoot camera, taking pictures is the hardest part.

      Delete
  5. This salad does justice to the fall/winter produce and I am in love with that exotic dressing.

    ReplyDelete
  6. Wow! Sometimes I love my salad with everything going on, like a lot of my favourites tossed in one. So certainly this works for me!!!

    Gourmet Getaways

    ReplyDelete
  7. Nothing that man makes is less than wonderful. Good for you for sharing this with us.

    ReplyDelete
  8. I love trying new salads as well, and those that leave out the leafy greens actually tend to be more filling for me because the ingredients are more "dense". This looks tasty and nutritious!

    ReplyDelete
    Replies
    1. Thanks Amy, one of my favorites so far in his book.

      Delete
  9. i LOVE raw kohlrabi! my mother grew it in her wis. garden. YUM! don't see it in the stores in texas - very rare to find it.

    ReplyDelete
    Replies
    1. Hi Tex, this was my first time using kohlrabi in a recipe, I loved the flavor!

      Delete
  10. This is so unique. I am dying to get a copy of Plenty More. My book list is very long right now and I need to spend some time prioritizing the purchases! Lovely post Cheri.

    ReplyDelete
    Replies
    1. Thanks Seana, I have quite a long list too, but this was at the top.

      Delete
  11. I can just tell it's delish!
    I saw Plenty More yesterday at Costco..too many other needed things were in our cart.so pretty though!

    ReplyDelete
    Replies
    1. That's where I picked this up at, Costco's is great!

      Delete
  12. Wow, those are some gorgeous colors in there! Yum!

    ReplyDelete
  13. I genuinely believe Ottolenghi is the best out there right now. The most creative without being too intimidating. I have Jerusalem and will be getting Plenty More for sure. Love this!!!

    ReplyDelete
    Replies
    1. Hi Susan, I agree, sometimes his ingredient list is a little long but I am always impressed. Thanks!

      Delete
  14. This sprouts salad looks absolutely fantastic! I love how vibrant the colours are and such a healthy alternative :D

    Cheers
    Choc Chip Uru

    ReplyDelete
  15. I've thought about growing sprouts myself this winter for salads just like this. It looks so pretty and delicious. The pickled plums sound so interesting too. I've never seen them but I would guess they are available in a good Asian food store.

    ReplyDelete
    Replies
    1. Hi Susan I have been thinking about sprouting as well, though I am a little intimidated.

      Delete
  16. What a lovely salad - I adore edamame, so this gets a thumbs up from me.

    ReplyDelete
    Replies
    1. Thanks, edamame is perfect for salads like this!

      Delete
  17. Yummmm! And brilliant, Cheri! I soooo want to make your umeboshi dressing. (I have the exact same brand in the fridge. Instead of the honey one though I like the shiso - perilla combo.) BTW Guess what is topping my rice tonight? You got it! Ume boshi! P.s. Your crunchy salad looks pretty yummy, too =)

    ReplyDelete
    Replies
    1. Hi Kim, this was the first time I tried Ume boshi and I loved it in the dressing, did not know there were other varieties. Love your website!

      Delete
  18. I love all the ingredients in this salad–it looks so good!

    ReplyDelete
  19. So I've been a fan of sprouts since I was a toddler. This salad has me written ALLLLL over it!

    ReplyDelete
  20. What a beautiful salad! Those pickled plums sound interesting - in a good way! I have the book too but haven't had a chance to really go through it.

    ReplyDelete
  21. I love all the recipes popping up from this book --- I was eyeing this one, and my farmer's market has a great sprouts stall --- thanks for sharing it!

    ReplyDelete
    Replies
    1. Hi sue, oh you are so lucky, I had to search for these.

      Delete
  22. I love Yotam's recipes too Cheri! I bet this is one killer of a recipe!

    ReplyDelete
  23. I think you did a wonderful job bringing his recipe to life. It really makes you appreciate and savor all the wonderful vegetables.

    ReplyDelete
  24. That one's already on my christmas list :) This looks like a keeper !

    ReplyDelete
  25. What a wonderful salad. It looks so healthy and nutritious and the kohlrabi sounds so good with all the flavors in here!

    ReplyDelete
    Replies
    1. Hi Kelly, the kohlrabi was perfect in there.

      Delete
  26. This sounds like superfood heaven! So incredibly healthy!
    The dressing sounds wonderful too - did you get the pickled prune stuff from an Asian supermarket? :-)

    ReplyDelete
    Replies
    1. Hi Helen, yes, they also have different varieties too!

      Delete
  27. Oh wow, Cheri, I absolutely love this salad! I'm not a big fan of leafy greens (except spinach) but I eat them because they are there, lol. This is the perfect answer. The flavours and textures are superb. I know I'll be making this recipe a lot. And it's perfect just for weeknight or company. Thanks so much!

    ReplyDelete
    Replies
    1. Thanks Robyn, it was a nice change to just have all veggies, I really enjoyed it.

      Delete
  28. I've got that book on my wish list! Love this salad, Cheri. It's chock full of great flavors and great health.

    ReplyDelete
  29. Love both Plenty and Plenty More! Need to make this salad as soon as I can get to Lee-Lee Market. I just found out they are originally from Phoenix!

    ReplyDelete
    Replies
    1. Hi David, I believe there is one in west Phoenix and one in Mesa, they carry everything. Love that store.

      Delete
  30. What an exciting combination and inspiration! Thanks!

    ReplyDelete
  31. I remember the days when a salad wasn't a salad unless it contained lettuce. I do love that cookbook. I haven't bought it yet but have drooled over the recipes in the bookshop. I lot of vibrantly green recipes from what I've seen xx

    ReplyDelete
    Replies
    1. Hi Charlie, it's my favorite to date, thanks!

      Delete