Discovered in Paris in the fall of 2014, I fell quickly for the quirky coffee shop Thank You My Deer. You can find them on rue Saint Maur in the 11th and if you’re gluten-free like me, you’ll feel like you’re in heaven.
The food is obviously prepared by folks who know food and who care deeply about creating more than just a meal. It’s a dining experience and an adventure in flavor. In fact, I was so moved by my experience there, I wrote this article for Epicurious.
And as every truly memorable dining out experience should, my delightfully long brunch at TYMD inspired me in my own kitchen. Tomatoes and mint on a tartine led to these Refreshing Cucumber-Tomato Sprout Nests. And also to a fun video with Ingles Table, which you can view here. :)
Sprouts are the perfect way to showcase fresh flavors like crisp cukes and vine ripened tomatoes. Add a simple vinaigrette with fresh mint and you’ve got a springtime showstopper for your lunch or brunch table. And let’s not overlook how adorable this dish will be on your Easter brunch table – nests?! Yes!
Healthy, bursting with flavor and ready in minutes… quite possibly a perfect spring or summer side!
Refreshing Cucumber-Tomato Sprout Nests
- 1 Tablespoon olive oil
- 3 Tablespoons fresh squeezed lime juice
- 2 teaspoon fresh mint, finely chopped
- ¼ to ½ teaspoon salt, to taste
- 1 cup cucumber, peeled and chopped
- ½ cup tomato, chopped and seeded
- 2 cups kale sprouts (You may also use alfalfa, pea, sunflower, etc.)
- Combine oil, lime juice, salt and mint in a bowl; whisk to blend.
- Add cucumber and tomato; toss gently.
- Arrange ½ cup sprouts on each of 4 plates, and divide cucumber/tomato mixture evenly among the, spooning the mixture in the center of the sprout “nests”.
This recipe is featured in my article for the Bon Appetit / Epicurious Community Table’s Out of the Kitchen series.