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Tangled Carrot and Broccoli Sprout Salad with Tahini Dressing

By on June 27, 2013
Screen shot 2013 06 11 at 1.57.49 PM 300x336 - Tangled Carrot and Broccoli Sprout Salad with Tahini Dressing

1/3 cup French green 
(du Puy) lentils, rinsed
3/4 cup water
1 pound assorted orange, red, and purple carrots
2 1/2 cups broccoli sprouts
1/4 red onion, finely diced
1/2 cup toasted pistachios, coarsely chopped

Tahini Dressing
1/4 cup tahini
1 tablespoon extra-virgin olive oil
2 tablespoons agave nectar
3 tablespoons freshly squeezed lemon
juice or apple cider vinegar
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1 to 3 tablespoons water, as needed

    Put the lentils in a pot with the water and bring to a gentle boil over medium-high heat. Reduce the heat to a simmer and cook, uncovered, until the lentils are tender, 15 to 20 minutes, adding water if the liquid has evaporated and the lentils are still tough. Drain the lentils and set aside to cool. Using a vegetable peeler, peel the carrots. Rest the bottom of one of the peeled carrots on a cutting board. Starting at the skinny tip of the carrot, press firmly down the length of the carrot with the vegetable peeler to create thin shavings. Repeat with the remaining carrots. (If you prefer, you can use a mandoline instead.) Add the shaved carrots to a mixing bowl along with the broccoli sprouts and onion.
    To make the dressing, in a separate small bowl, whisk together the tahini, olive oil, agave nectar, lemon juice, salt, and pepper. Add the water, 1 tablespoon at a time, until you reach the consistency of a basic vinaigrette. Add the dressing to the bowl with the vegetables and toss to coat. Add the lentils and half of the pistachios and toss again. Sprinkle the remaining pistachios on top and serve immediately.

Excerpted from The Sprouted Kitchen Copyright © 2012 Sara Forte, photography by Hugh Forte. Published by Ten Speed Press. 

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