Microgreens are the new thing when it comes to salad. At least they are in the Carlson house. Sunflower shoots are one of the six different kinds of Microgreens grown by Papa Dean. Sunflower shoots have a slight nuttiness to them and a bit of a crunch which provides a great texture. According the Riegl Palate; “Farmers originally started growing them in greenhouses to provide a supply of winter greens. They’ve become such a popular microgreen that they’re now grown all year round and available at many farmers markets. Microgreens contain up to 100 times the enzymes found in full grown greens allowing your body to more easily assimilate vitamins, minerals and phytonutrients (substances found in certain plants that are believed to be beneficial to our health and help prevent various diseases).” My favorite reason to eat Sunflower shoots? I really like they way they taste.
Sunflower Shoots, Prosciutto and Goat Cheese Salad
- 1 small head green leaf lettuce, I’m going to use Papa Dean’s microgreens
- 4 ounces prosciutto, each slice rolled up and cut in half
- 3 ounces goat cheese, sliced and cut into quarters
- 14 cherries, pitted and sliced in half
- 2 cups sunflower shoots (loosely packed)
- 2 teaspoons rice wine vinegar
- 1 tablespoon extra virgin olive oil
- sea salt
- Freshly ground pepper
Divide the microgreens between 2 plates. Arrange prosciutto, mozzarella and cherries on top of lettuce.
Top with sunflower shoots.
Lightly drizzle rice wine vinegar and olive oil over salad – you may not need the full amount of either. Sprinkle with sea salt and freshly ground pepper.
Serve immediately.
Whatever reason you pick to eat Sunflower shoots I hope you purchase them from Papa Dean.
Enjoy good food,
Coach Nancy
