03-12-2012, 11:46 PM
Join Date: May 2009
Location: Landlocked in Southwest U.S.
Ham and Bean Sprouts Salad
Ham & bean sprouts salad
2 starter servings, a rough measure
8 oz – bean sprouts
2 oz – prosciutto ham, shredded
2 oz – fresh shiitake mushroom caps, sliced
1/4 – green bell pepper, thinly sliced
3 tbsp – peanut oil
1 tbsp – sesame oil
1 tbsp – rice vinegar
1 tbsp – soy sauce
2 tbsp – half a small lemon, juiced
1 tsp – capers, finely minced
½ tsp – Dijon mustard
¼ tsp – smoked paprika
s&p – to taste
chopped dry-roasted peanuts
halved cherry tomatoes, lightly salted
Bean sprouts are fragile and should be tossed with a delicate hand. It also wilts somewhat quickly in a vinaigrette, so the salad is best served immediately. It’s a bit labor-intensive, but “de-bearding” and sorting through the bean sprouts to clean them up makes a big difference in texture and presentation. Rinse, don’t spin. Toss gently in the hammock of a tea towel to dry them.
I’m in the habit of using half the dressing first, then tasting and adding more as needed. I use sprouts of mung bean, but I suppose other sprouts can be used. I’ve made this with wet-cured hams, too, adding a bit more of it as well as an extra shake of salt. Most of the other ingredients can be substituted also, to one’s availability or preferences.
(I think this might be my very first recipe post. I hope I followed proper protocols. Any critique of format is welcome and appreciated. I hope you try and like it. ~spork)