Monday, October 17, 2011

hold the sprouts

I have a thing with sprouts. It’s not that I don’t like them. It’s just some unknown health guru put it into my head years ago that over three days old, sprouts encourage the wrong kind of oestrogen production in the body. Now this could be total hogwash. Yes it probably is. But the idea that they go from “good”, wonderfully beneficial food, to “bad” still lurks in the recesses of my brain.

But then I saw Ottolenghi’s sprout salad and it was a case of either sprout my own (um, maybe, I last sprouted radish seeds in the ‘80’s) or adapt.

Instead I simplified the salad into something else. But just like my “thing” with sprouts, I’m equally obsessed with the evolution of recipes.

Just picked

Carrot and daikon salad

1 daikon, peeled and finely sliced in rounds
2 large carrots, peeled or scrubbed and finely sliced in rounds
A large handful leafy greens (watercress works well if you can find it)


3 tabs walnut or olive oil
1 tab sherry vinegar
1 tsp grain mustard
Pinch of sea salt
(It doesn’t need pepper because daikon is spicy enough)

Whisk dressing ingredients together and toss through salad. Serve immediately.

Toasted pumpkin seeds or crispy tempeh would go nicely in this, and if you must, add a handful or two of your favourite sprouts.

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Blogger Johanna GGG said...

I can do sprouts but have never used daikon - feel a bit dubious about it because it always sounds like radishes which I have never warmed to - am interested to see how you use it

1:28 pm  
Blogger Another Outspoken Female said...

Johanna I like daikon for it's texture - it's crunchy but still slightly juicy. Some have a tough skin, so peel it first.
Give it a go :)

5:00 pm  

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