Sunflower Sprouts Salad

1 shallot, minced

1 garlic clove, minced

1/4 cup Champagne vinegar

1/2 cup extra-virgin olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 pound asparagus

Ice

1 head butter lettuce, separated into leaves

8 ounces sunflower sprouts (see Notes)

1/2 cup thinly sliced English cucumber

1 cup thinly sliced yellow bell pepper

1/2 cup thinly sliced radishes

4 ounces soft goat cheese (chèvre)

Step 1

In a small bowl, whisk together shallot, garlic, vinegar, olive oil, salt, and pepper. Set aside.

Step 2

Bring 4 cups water to a boil in a medium saucepan. Cut off and discard bottom halves of asparagus spears. Cut tops into 2-in. lengths. Cook asparagus until barely tender, about 3 minutes. Drain in a colander and transfer to a large bowl of ice and cold water. When cool, drain and set aside.

Step 3

In a large bowl, combine lettuce leaves and sprouts. Add half of the reserved vinaigrette and toss carefully just until coated. Divide lettuce and sprouts among 4 plates, starting with the largest leaves for the bottom layer. Sprinkle each pile of greens with asparagus, cucumber, bell pepper, and radishes. Drizzle the vegetables with a little more vinaigrette.

Step 4

Place 1 tbsp. goat cheese on each salad and serve with remaining vinaigrette and sea salt for sprinkling if you like.

Step 5

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 373Calories from Fat 80

% Daily Value *
Total Fat 33g51%

Saturated Fat 7.8g39%
Cholesterol 13mg5%
Sodium 513mg22%
Total Carbohydrate 12g4%

Dietary Fiber 2.9g12%
Protein 11g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Sunflower Sprouts Salad