Sprout Salad
This sprout salad is built in layers so a fork slides through the light top and lands in the juicy bottom. Ripe tomato and celery sit underneath, alfalfa sprouts go over them, and bacon bits on top catch the oil so it does not pool in the bowl. The vinegar goes on last. It serves two people eating from one dish, and raisins and dry roasted peanuts make a good garnish.
Instructions
Cut the tomatoes into chunks about 1.2 inches across, halving small tomatoes at least once. Remove the cores and, if you like, the gooey parts.
Cut the celery crosswise, spacing the cuts about 1 inch apart near the thick base and about 2 inches apart near the narrow top. Spread the celery and tomato pieces evenly over the bottom of a wide bowl.
Hold the sprouts together so they do not separate and tangle, and rinse them under running water. Then set them in a bowl of water and dunk them gently, changing the water a few times, until the seed casings have floated away.
Drain the sprouts well, shaking them a little if needed. Lay them over the tomatoes and celery, taking care not to turn them into a tangle.
Sprinkle the bacon bits over the sprouts until they are well covered, adding more bacon if needed. Drizzle the oil over the bacon, where it will cling better than it does to the sprouts, then sprinkle the vinegar over everything.
Make it personal.
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