I freakin love sunflower sprouts! Reading up on them shows they contain high levels of protein and vitamins...hey, even better. In this recipe, we use the root -or- sunchoke , seeds, and sprout.

This salad is crisp, light, and full of flavor. The sunchokes provide crunch and a dark earthy, almost truffle in flavor, while the toasted caraway helps push the celery and endive. The freshness of the sprouts with grapefruit excites the palate.

serves 2

difficulty: easy

ingredients:

• 2 c. Sunflower Sprouts
• 1 large Sunchoke, thinly sliced, preferably on a mandolin
• 1/4 Red Onion, thinly sliced
• 1/2 Belgian Endive, sliced thin chiffonade
• 2 ribs Celery, thinly sliced the leaves from the heart
• 2-3 TBSP Raw Sunflower Seeds, lightly toasted
• 1 Grapefruit, zested (reserved) segmented, reserve all juice and membrane

• 1/2 tsp Caraway Seed, toasted and ground in a mortar
• 1 Garlic, smashed to a paste
• 1/2 tsp Dijon Mustard
• Juice and Zest from Grapefruit (above)
• 1/4 c. Grapeseed Oil
• pinch Red Pepper Flake -or- Korean Chili Thread, chopped
• 1 TBSP Chives or Chinese Garlic, sliced thin
• Sea Salt
• Freshly Ground Pepper
• Good Extra Virgin Olive Oil

method:
make the dressing
Whisk together the caraway, garlic, mustard, and grapefruit juice. Slowly drizzle in the grapeseed oil until emulsified. Garnish with red pepper, chives and zest. Check acidic balance (add a little lemon juice or vinegar if necessary) and season with salt and pepper.

mix the salad
Gently toss all the ingredients together, add the vinaigrette and season with salt and pepper. Drizzle with a little good EVOO ( -or- meyer lemon olive oil). Sprinkle with some of the toasted sunflower seeds. Enjoy!!

kw