Asian Bean Sprout Salad

Raw vegetables are rarely eaten in Asia. The greens that so delight us are considered fit for animal but not human consumption. For years raw vegetables were considered unsafe due to the type of fertilizers that were used, and, so, no tradition of eating salads ever developed. Even today green salads can only be found on buffet tables that cater to western and Israeli tourists. While not all vegetables are cooked, they are scalded or blanched before eating. The blanching destroys bacteria and enhances taste and color without destroying texture. Today blanched vegetables are lightly tossed with simple dressings and chilled just long enough for the dressing to impart flavor to the vegetables. The final product is an Asian salad and this recipe is one of my favorites. I love the crunch and flavor of the bean sprouts and the dressing is a wonderful palate cleanser. This is extremely easy to make, but don't skip blanching of the bean sprouts. I know you'll enjoy this.

Asian Bean Sprout Salad

Ingredients:
1 pound blanched bean sprouts (see cook's note)
1/2 cup thinly sliced green onions + 2 tablespoons sliced green onion tops, divided use
1/4 cup + 2 tablespoons drained pimento, divided use
1 teaspoon minced garlic
3 tablespoons sesame seeds
3 tablespoons rice wine vinegar
1 teaspoon kosher salt
3 tablespoon soy sauce
2 tablespoons vegetable oil

Directions:
1) Place bean sprouts, 1/2 cup green onion and 1/4 cup pimento in a medium bowl. Toss well to combine.
2) Place garlic, sesame seeds, vinegar, salt, soy sauce and oil in a small bowl.
3) Pour dressing over sprouts and chill for 1 hour or longer.
4) Line a platter with lettuce leaves. Using a slotted spoon, transfer bean sprouts to platter. Garnish with reserved 2 tablespoons pimento and 2 tablespoons green onion tops. Yield: 4 servings.

Cook's Note: To blanch bean sprouts, bring 6 quarts water to a rolling boil. Add bean sprouts, return to the boil and cook for 1 minute. Drain and plunge into cold water. Drain again before using.