This salad brings together the romaine and all three of this week’s microgreens. Crisp romaine is the base, the Super Salad mix and sunflower shoots add crunch and color, and the basil microgreens go into a bright lemon dressing. It’s a side salad for four or a big lunch for two.

Know this week’s microgreens

  • Basil: intense basil flavor in a tiny leaf. Add it at the very end and don’t cook it. It’s great on pizza, pasta, tomatoes, eggs and in dressings.  It hates the fridge, moisture or condensation really.
  • Sunflower shoots: thick, juicy and crunchy, with a nutty, fresh flavor. They’re the sturdiest microgreen, good as a snack straight from the container and great in sandwiches and wraps.
  • Super Salad: our mix of sunflower shoots, pea shoots, broccoli, cabbage, radish, arugula and red amaranth, which adds a pop of magenta. Use it on everything.

Serves 4 as a side, or 2 as a meal · 15 minutes

Ingredients

  • 1 head romaine, chopped into bite-size pieces
  • 1 large handful Super Salad mix
  • 1 large handful sunflower shoots
  • Optional toppings: toasted sunflower seeds, shaved Parmesan, croutons, cubes of leftover roasted kabocha, sliced Hakurei turnips
  • Lemon-basil dressing: 1/4 cup olive oil, 2 tablespoons lemon juice, 1 small clove garlic (finely grated), 2 tablespoons grated Parmesan (optional), a big pinch of basil microgreens (about 1/2 cup, chopped), 1/4 teaspoon salt, black pepper

Directions

  1. Make the dressing. Whisk the olive oil, lemon juice, garlic, Parmesan, salt and pepper in a small bowl, or shake them in a jar. Stir in the chopped basil microgreens. For a smooth green dressing, blend everything together instead.
  2. Prep the romaine. Wash and dry it well, since dry leaves hold onto dressing. A salad spinner or a clean towel works.
  3. Toss. Put the romaine in a big bowl, add most of the dressing and toss well.
  4. Top. Pile the Super Salad mix and sunflower shoots on top, add your toppings and drizzle with the rest of the dressing. Scatter a few whole basil microgreens over everything.

Make it a meal: Add a can of chickpeas or white beans, a hard-boiled egg, or warm roasted kabocha.

Other ideas for the microgreens: Pile sunflower shoots into sandwiches and wraps, or on top of soup. Sprinkle basil microgreens over pasta, pizza or scrambled eggs right before eating. Add a handful of Super Salad to any salad or grain bowl.