SALAD - CRISPY SPINACH WITH SPROUTED MUNG BEAN

By akselden

Ingredients

• 3/4 C. chickpea flour OR
• 3/4 C. cornstarch whisked with
• 1/2 C. water AND
• 1 egg AND
• 1/4 tsp. salt
• 1/2 C. plus 1 T. water
• 1/4 tsp. freshly ground black pepper
• Salt
• Canola oil for deep frying
• 12 medium spinach leaves, 4-5 in. long, stemmed, washed and drained
• 1/2 C. firmly packed spinach leaves, chopped
• 3 C. (2-3 oz.)sprouted mung beans or alfafa sprouts
• 1 medium red onion, chopped
• 2 C. chopped ripe tomato (about 2 medium)
• 1/2 tsp. dried mint
• 1 tsp. toasted cumin (2-3 minutes on medium low heat in dry skillet until fragrant and light brown, then grind)
• Juice of 1 small lemon

Details

Servings 6

Preparation

Step 1

1. In a medium bowl, whisk together the flour, water, pepper and 1/4 tsp. salt to make a thin batter.

2. Heat 2 to 3 inches of oilto 375 degrees over medium high heat in a large saucepan or deep-fryer. Line a large plate with a double layer of paper towels. Dip one spinach leaf into the batter to thinly coat it completely; let the excess drip off into the bowl. Then gently slip the leaf into the oil and cook, turning and pressing gently with a slotted spoon to keep it under the oil until golden brown, about 30 seconds. Remove with the slotted spoon and drain on paper towels. Continue cooking one leaf at a time until all the spinach has been cooked.

3. Combine the chopped spinach, sprouts, onion, tomato, mint cumin, 1/4 tsp. salt and lemon juice in a medium bowl and gently stir together. (If using alfalfa sprouts, pull the sprouts apart so that they combine evenly with the mixture.)

4. To assemble, put a rounded T. of the sprout salad on each of six plates. Put a spinach leaf on top. Then spoon another rounded T. of the salad on top of the spinach leaf and add a second spinach leaf. Finish with another T. of the salad.