"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Salads & Salad Dressings
Reply
 
Thread Tools Display Modes
 
Old 03-12-2012, 11:46 PM   #1
Head Chef
 
spork's Avatar
 
Join Date: May 2009
Location: Landlocked in Southwest U.S.
Posts: 1,123
Ham and Bean Sprouts Salad


Ham & bean sprouts salad
2 starter servings, a rough measure

Ingredients:
8 oz – bean sprouts
2 oz – prosciutto ham, shredded
2 oz fresh shiitake mushroom caps, sliced
1/4 green bell pepper, thinly sliced
Dressing:
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
Garnish:
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)

__________________

__________________
spork is offline   Reply With Quote
Old 03-13-2012, 12:13 AM   #2
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,283
I just copied and pasted it...looks very good!
__________________

__________________
PrincessFiona60 is offline   Reply With Quote
Old 03-13-2012, 12:28 AM   #3
Executive Chef
 
Join Date: May 2011
Location: va by way of upstate ny
Posts: 4,442
omg, i can't wait to do this--omg!
__________________
vitauta is offline   Reply With Quote
Reply

Tags
bean sprouts, ham, recipe, salad

Ham and Bean Sprouts Salad [IMG]http://i140.photobucket.com/albums/r13/cosmotonic/DC%20uploads/bento381.jpg[/IMG] [SIZE=3][B]Ham & bean sprouts salad[/B] [SIZE=2]2 starter servings, a rough measure [B]Ingredients:[/B] [/SIZE][/SIZE][SIZE=3][SIZE=2]8 oz – bean sprouts[/SIZE][/SIZE] [SIZE=3][SIZE=2] 2 oz – prosciutto ham, shredded[/SIZE][/SIZE] [SIZE=3][SIZE=2] 2 oz [/SIZE][/SIZE][SIZE=3][SIZE=2]–[/SIZE][/SIZE][SIZE=3][SIZE=2] fresh shiitake mushroom caps, sliced[/SIZE][/SIZE] [SIZE=3][SIZE=2] 1/4 [/SIZE][/SIZE][SIZE=3][SIZE=2]–[/SIZE][/SIZE][SIZE=3][SIZE=2] green bell pepper, thinly sliced[/SIZE][/SIZE] [SIZE=3][SIZE=2] [B]Dressing:[/B] 3 tbsp [/SIZE][/SIZE][SIZE=3][SIZE=2]– [/SIZE][/SIZE][SIZE=3][SIZE=2]peanut oil 1 tbsp [/SIZE][/SIZE][SIZE=3][SIZE=2]– [/SIZE][/SIZE][SIZE=3][SIZE=2]sesame oil 1 tbsp [/SIZE][/SIZE][SIZE=3][SIZE=2]–[/SIZE][/SIZE][SIZE=3][SIZE=2] rice vinegar 1 tbsp [/SIZE][/SIZE][SIZE=3][SIZE=2]– [/SIZE][/SIZE][SIZE=3][SIZE=2]soy sauce 2 tbsp [/SIZE][/SIZE][SIZE=3][SIZE=2]– [/SIZE][/SIZE][SIZE=3][SIZE=2]half a small lemon, juiced 1 tsp [/SIZE][/SIZE][SIZE=3][SIZE=2]– [/SIZE][/SIZE][SIZE=3][SIZE=2]capers, finely minced ½ tsp [/SIZE][/SIZE][SIZE=3][SIZE=2]–[/SIZE][/SIZE][SIZE=3][SIZE=2] Dijon mustard ¼ tsp [/SIZE][/SIZE][SIZE=3][SIZE=2]– [/SIZE][/SIZE][SIZE=3][SIZE=2]smoked paprika s&p – to taste [B]Garnish:[/B] 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. [SIZE=1](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. [B]~spork[/B])[/SIZE] [/SIZE][/SIZE] 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:10 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.