Baby Long Legs

Ola! Do you remember my gardening project? Here they are..
These Long legs definitely keep well long in the fridge. It took them 6 days to fully grow and I harvested them almost 2 weeks ago and look how fresh they are. Easy to raise, but they do need some TLC. 2 tbsp will grow to one sandwich box. That is if you give them enough love. I’ve added them into my burgers, falafel sandwich etc but H doesn’t like them. At all. The same way he doesn’t dig bean sprouts.

Fine! More for me. Today I turned them into Orange Salad, served as appetizer cum side dish. ALFALFA ORANGE SALAD WITH CITRUS DRESSING
(adapted from Cooks.com)
serve 2

1 1/2 cups alfalfa sprouts, washed/ submerged to remove their brown helmets
1-2 oranges, cut away the skin and pith and take the sections
1 small garlic clove, minced
juice of 1/2 lemon
1/2 tsp sugar
1 tsp pickled water – I used gherkin’s pickled water
salt
2 tbsp OO

  • Mix alfalfa sprouts and oranges in a medium size bowl (the serving bowl).
  • In a small bowl, mix the garlic, lemon, sugar, pickled water, salt. Whisk till the sugar melted before adding olive oil. Adjust the taste.
  • Pour the dressing right before you serve them. Toss and plate them immediately.

Note: there are reports of salmonella in alfalfa sprouts. Mine is homegrown, and I’m careful. But if you have a sensitive stomach, you might want to blanch them for 5 sec before eating them raw.

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