Sprout Salad
If you've got alfalfa sprouts, ripe tomatoes and celery, you're most of the way to this pork: about 65 minutes of cooking across 7 steps. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for whisk. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Rinse the alfalfa sprouts under cool running water, drain them well in a colander and gently pat dry, fluffing them so they are not clumped together.
- Core the tomatoes and cut them into bite-sized wedges or chunks, and thinly slice the celery on a slight angle for a little crunch.
- In a small jar or bowl whisk together the olive oil, red wine vinegar, dijon mustard, honey, black pepper and a pinch of salt until the dressing is emulsified and slightly creamy.
- Place the sprouts, tomatoes and celery in a large salad bowl and add most of the bacon bits.
- Drizzle the dressing over the salad and toss gently with your hands or two spoons just until everything is lightly coated, being careful not to crush the delicate sprouts.
- Taste and adjust the salt and vinegar, then scatter the remaining bacon bits over the top.
- Serve immediately while the sprouts are crisp, as the salad will wilt if it sits in the dressing too long.
You'll use: Whisk
Ingredient substitutions
- Red Wine
- beef stock + 1 tsp red wine vinegar Β· grape juice + vinegar
- Honey
- maple syrup Β· agave
Tips & common questions
How long does Sprout Salad take to make?
About 65 minutes from start to finish β an estimate based on the 7 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of red wine?
Try beef stock + 1 tsp red wine vinegar. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Sprout Salad is an original recipe developed in-house by Consomee. Photo: Roasted Brussels Sprout Salad (10427896013).jpg by Cajsa Lilliehook from Portland, CC BY-SA 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.