I eat this sprightly salad for breakfast alongside fried duck eggs, just-warmed tortillas, and - I usually have a batch in back corner of the fridge - a pot of Rancho Gordo beans. It would make a meal when piled on rice or cold pasta (I'm thinking: buckwheat soba, rice vermicelli, or farro spaghetti). The sausage makes a surprisingly subtle dressing; it is a savory, salty counterpoint to the sweetness of the sprouts and peas, and makes an otherwise terrifyingly healthy-sounding salad alluring.
1 pound mixed shoots and sprouts (try pea shoots, alfalfa, mung beans, sunflower, radish, lentils, buckwheat)
2 ounces watercress, arugula, or purslane
1 cup thinly sliced sugar snap peas
1 fresh red chilli, deseeded and finely chopped
2 cups baby mint and/or cilantro leaves
4 handfuls of watercress or rocket
6 ounces spicy sausage (such as Italian, Merguez, or Mexican chorizo), crumbled
2 green onions, thinly sliced
3 tablespoons lime juice
1/4 cup olive oil
to serve: brown rice or warm tortillas
to serve: sliced avocado, lime wedges, and fried eggs
In a large bowl, gently toss the shoots and sprouts, watercress, snap peas, chile, and herbs. Set aside while you prepare the warm dressing.
Head a medium skillet over medium-high heat; a 1 tablespoon olive and the chorizo and fry for 3-4 minutes, or until caramelized and crispy. Remove the pan from the heat and, using a slotted spoon, transfer the meat to a plate lined with paper towels. Add the onions to the pan with the hot fat; then add the remaining olive oil, lime juice, and a pinch of salt; taste on a piece of mint or watercress and add more lime juice or salt if needed. As this is a warm salad, it’s best to dress it just before you serve it.
When you are ready to serve, toss everything (including the chorizo) in a big bowl, then transfer it to a nice serving platter and eat it right away, alongside or inside warm tortillas.