Aromatic Basil Infused Arugula and Bean Sprout Salad (Vegan)
Vibrant Vegan Arugula and Bean Sprout Salad with Fragrant Basil Oil
Experience a refreshing and flavorful vegan salad featuring crisp bean sprouts and peppery arugula, elevated by the exquisite aroma of basil oil. This dish is a delightful blend of textures and tastes, perfect for a light meal or a sophisticated side.
Salad Ingredients- 200g crisp blanched bean sprouts
- 100g fresh arugula
- Kampot red pepper (or other aromatic pepper), to taste
- 5ml high-quality basil oil
- 3ml basil vinegar (can substitute with lemon juice)
- Vegan cheese (can substitute with Parmesan cheese), for garnish
- 2g sea salt (or coarse salt)
Cooking Instructions
Step 1
Begin by blanching the bean sprouts. Submerge them in boiling water briefly, just until they are crisp and tender, taking care to avoid overcooking which can make them mushy. The goal is to retain their satisfying crunch. Immediately after blanching, drain them and rinse thoroughly under cold water to stop the cooking process and cool them down. Drain them very well in a colander to remove excess water; this step is crucial for maintaining their crispness.
Step 2
Wash the fresh arugula gently under running water. Shake off any excess water and pat it dry with paper towels. Tear or roughly chop the arugula into bite-sized pieces. Its slightly bitter and peppery notes will add a wonderful complexity to the salad.
Step 3
In a large mixing bowl, combine the well-drained, crisp bean sprouts and the prepared arugula. Gently toss them together to mix, ensuring that the textures are evenly distributed without bruising the delicate arugula leaves.
Step 4
Season the salad with 2g of sea salt (or coarse salt). Distribute the salt evenly throughout the salad. Salt is key to enhancing all the individual flavors and bringing the salad to life.
Step 5
Next, drizzle 5ml of high-quality basil oil over the salad. This will infuse the salad with a rich, herbaceous aroma and a subtle, delightful flavor. Choose a good quality oil for the best taste experience.
Step 6
Add 3ml of basil vinegar to provide a bright, tangy note. If basil vinegar is unavailable, a squeeze of fresh lemon juice is an excellent substitute. Lemon juice offers a refreshing acidity that balances the other flavors beautifully.
Step 7
For a touch of exotic spice, we’ll use Kampot red pepper, a renowned pepper from Cambodia. If this specific pepper is difficult to find, don’t worry! You can easily substitute it with another highly aromatic pepper that you enjoy. The pepper adds a subtle warmth and depth of flavor.
Step 8
Generously grind the Kampot red pepper (or your chosen substitute) directly over the salad. Freshly ground pepper releases its full aroma and flavor, significantly enhancing the salad’s overall appeal.
Step 9
Gently toss the salad once more to ensure all the ingredients and seasonings are well combined. Then, artfully arrange the salad on a serving plate. Taking a moment to plate it nicely will make it even more inviting.
Step 10
Finally, garnish the salad by grating some vegan cheese over the top. If you’re using regular Parmesan cheese, grate it to your preference. The savory notes of the cheese add a wonderful finishing touch, complementing the fresh ingredients.
Step 11
The finished Arugula and Bean Sprout Salad is a delightful experience, offering the crisp texture and refreshing taste of the bean sprouts alongside the nutty, slightly bitter, and subtly spicy notes of the arugula. The fragrant basil oil and vinegar create an invigorating flavor profile that is both light and complex. This salad pairs exceptionally well with wine, making it a perfect appetizer or a light, healthy meal.
