Sprout Salad
Salad Sprouts make for an excellent salad, both tastier and more nutritious than a lettuce-based salad. Placement as directed ensures that the salad is easily forkable (the fork loosely passes through the top layers to embed in the lowest layer) and ensures that the oil will not all puddle at the bottom. This salad serves two adults, assumed to be eating fro
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 10 method steps from beginning to end.
- Measure and arrange all 6 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
Cut the tomatoes into chunks, about 1.2 inches in diameter. If using tomatoes that are small, cut each one at least once. Remove the core and, optionally, the gooey parts.
- 02
Cut the celery crosswise, with 1-inch spacing near the thick base and 2-inch spacing near the narrow top.
- 03
Distribute the celery and tomato pieces evenly in the bottom of a wide bowl.
- 04
Holding the sprouts so that they do not separate and entangle themselves, wash them under running water.
- 05
Place the sprouts into a bowl full of water. Gently dunk them and change the water a few times, removing the seed casings without getting the sprouts all tangled up.
- 06
Drain the sprouts well. You may need to shake them a bit.
- 07
Spread the sprouts over the tomatoes and celery, still being careful not to make a tangled mess.
- 08
Sprinkle the bacon bits over top of the sprouts. The sprouts should be well-covered; use more bacon if needed.
- 09
Drizzle oil over the bacon. The oil will adhere to the bacon better than it does to the sprouts.
- 10
Sprinkle vinegar over everything.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 2.0, credited to Cajsa Lilliehook from Portland; view original image record .
More from International
InternationalAadun (Nigerian Corn Flour with Palm Oil)
Cuisine of Nigeria Aadun is a snack common amongst Yoruba-speaking people of Nigeria. There are two types of aadun: one made from pure corn flour and one made from corn flour mixed with palm oil and salt. This recipe is for the latter. The Kogi people add ground beans to modify the taste.
InternationalAcorn Crusted Salmon
You can use any type of salmon for this dish. Typical seasons are June/July for Sockeye Salmon, July-November for Coho Salmon, and August/September for Chinook Salmon.
InternationalAdobo Chicken (Philippine)
Cuisine of the Philippines Adobo chicken is the most indigenous in the Philippines. It has evolved over the centuries to prepare foods that won't spoil easily in a tropical climate. The vinegar gives it a tangy taste and acts as a preservative. Each region has its own version, but pork and/or chicken are most commonly used. The steps below are the traditiona
InternationalÆbleskiver (Danish Spherical Pancakes)
Æbleskiver or ebleskiver (literally "apple slices") are traditional Danish cakes, somewhat similar in texture to American pancakes. Æbleskiver are cooked in a special æbleskive pan, a cast-iron pan with several hemispherical indentations in the bottom of the pan.