1 medium flower sprout (700 g)
1 and 1/2 teaspoons of salt
1 tablespoon of lemon juice
3 tablespoons of olive oil
1 tablespoon of vinegar
Salt and black pepper to taste
1 cup of sour cream mixed with 1 tablespoon of lemon juice
1/4 cup of fresh dill or parsley, chopped
1 tablespoon of rinsed capers
1 large tomato, cut into wedges
1 medium flower sprout (700 g)
1 and 1/2 teaspoons of salt
1 tablespoon of lemon juice
3 tablespoons of olive oil
1 tablespoon of vinegar
Salt and black pepper to taste
1 cup of sour cream mixed with 1 tablespoon of lemon juice
1/4 cup of fresh dill or parsley, chopped
1 tablespoon of rinsed capers
1 large tomato, cut into wedges
Separate the flower sprout florets and wash them well
Place 2.5 cm of water in a large saucepan and bring to a boil
Add the salt, lemon juice, and flower sprouts
Cook, uncovered, for 6 minutes, or until tender but still crisp
Drain and place in a large bowl
Season
Add the olive oil and vinegar
Mix well
Chill before serving to enhance the flavors
Just before serving, mix in the sour cream, dill, and flower sprouts
Top with capers and decorate with tomato wedges
Serves 8
186 calories per serving
