This is a salad inspired by the oh-so-creative New Vegetarian, Yotam Ottolenghi! I love his creative approach to vegetarian recipes.
1 c sprouts (whole green gram)
1 c tiny red radish, thinly sliced
1 c carrots, peeled and thinly sliced
2 tbsp rapeseed oil
2 tbsp red-wine vinegar
2 tbsp cider vinegar
1 tsp salt
2 c romaine lettuce, torn
In a small frying pan, toast the cumin and coriander seeds on high heat for a minute or two, shaking the pan to move the seeds around as you do so, until they give off their aroma and begin to pop. Transfer to a mortar, and crush with a pestle until powdery.
Put the sprouts, radish, cucumber and carrot in a large bowl. Add the parsley, garlic, oils, vinegars, cumin, salt, lemon juice and some black pepper. Stir, taste and adjust the seasoning as necessary. Add the lettuce, toss gently and serve.
It tasted green and great. The flavors all were playful- had fun making it and eating it too! The wise guy could not praise me enough. Loved the idea of toasted cumin and coriander, it brought it an unexpected dimension to the salad.
I am sending this off to Torview for the Food Palette series event– first time participating.
Pia is hosting her Innovative salad-cucumber event – I did not know about until she left a comment here- so here this goes to her event too!