The tiny, very young leaves of tender microgreens can be a bit pricey, but they are intensely flavored and nutrient-rich, the pure expression of new growth and the essence of spring. They have a good mix of textures and are lovely looking.
The carrot dressing is thick so it will cling to delicate greens and sprouts and is a bit sweet to contrast with the sharpness of radishes and some of the sprouts.
Yields about 1 cup dressing; about 8 cups salad
Serves 4 to 6
Time: 30 minutes
1 cup shredded carrots
1 tablespoon soy sauce
1 teaspoon dark sesame oil
1 tablespoon peeled and grated fresh ginger
2 tablespoons rice vinegar or apple cider vinegar
2 tablespoons chopped scallions
¼ cup vegetable oil
½ teaspoon salt
2 teaspoons brown sugar
2 tablespoons mirin (optional)*
2 cups microgreens (about 1 ounce)
1 cup pea shoots
4 cups tender lettuce, such as Boston, Bibb, or oak leaf lettuce mixed with watercress or mesclun
1 cup small sprouts, such as radish, alfalfa, sunflower, or a mixture
4 thinly sliced radishes
*Mirin is optional, but we highly recommend it for the way it smoothes out the dressing and kicks up the flavor a notch.
Put all the dressing ingredients into a blender and whirl until smooth and thick.
Prepare the salad greens. The microgreens are perfect as they are. You may wish to cut the pea shoots in half if they are too long to be bite-size. Lettuce should be cut or ripped to bite-size pieces. The small sprouts should be pulled apart so they are not in clumps and can be distributed through the salad. Toss everything together.
Heap the salad onto individual plates, top with sliced radishes, and pass the dressing.
Microgreens Salad goes nicely with Kale and Walnut Risotto, Pizza with Roasted Eggplant and Plum Tomatoes, or Spring Potpie.