Tuesday, June 14, 2011

Arugula with Radish Sprouts and Chive Blossoms

I love going to the Union Square Greenmarket.  It's truly one of my favorite places in the world.  Whether I am searching for new finds, stocking up on basics or just wandering, I always find myself enamored.  The other day, I was just moseying along, excited by all the new signs of summer I noticed popping up, when one stand shook me from my daze.  This one stand always coaxes me into buying something. They are always pushing amazing organic micro-greens, edible flowers and other exotic, seasonal finds that would be impossible to get anywhere else.  They have signs boasting the health benefits of each product and "farmers" that are there to assist you just so happen to be far more attractive than any of the other farmers.  They must be reaping the health benefits of all their goods.  $12.00 for 1/4 pound sounds reasonable.  I'll take it.

I decided to try the chive blossoms and purple radish sprouts.  I thought a little purple would brighten up an otherwise boring arugula salad.  I didn't even know that chives had flower blossoms.  That's another reason why I love the Greenmarket.  I always discover or learn something new every time I go and exploring new foods is certainly one way to make your bite better.

What makes this bite better?
Sprouts are a super food.  Grab whatever kind of sprouts you can find-radish, pea, alfalfa, broccoli, bean- and throw them on anything.  They are a dense source of nutrients, antioxidants and phytochemicals.  A recent study in the Journal of Food Science showed that radish sprouts have a greater concentration of glucosinolates, isothiocyanates, anthocyanins and phenolics than a mature radish taproot.  They produce a much greater antioxidant response, indicating that sprouts may be more beneficial than the mature vegetable.  Sprouts are not only known for the their strong antioxidant capacity but also for their curative effects, especially as it relates to cancer and disease.  Sprouts are currently a focus in nutrition research for their efficacy as chemopreventive agents and anti-tumor agents as well as their impact on osteoporosis progression, menopause and heart disease.

Arugula with Radish Sprouts and Chive Blossoms
Chives with blossoms
Purple Radish Sprouts
Olive Oil
Salt to taste

Clean flowers, sprouts and arugula.  Chop chive and keep the flower blossoms.  Combine chopped chive with 1 part lemon juice to 2 parts olive oil based on how large your salad is.  Add all ingredients to a large bowl, toss salad with dressing and salt to taste.  Serve and enjoy :) 

No comments:

Post a Comment