Chefs’ Choir: Chef Tatiana Iglesias’ Fresh Sprout & Herb Salad
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At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life through delicious food, warm hospitality, and boundless culinary creativity. At the heart of it all is our Chefs’ Choir℠ ensemble – a unique and diverse group of extraordinary chefs and cooks who power our catering, café, and restaurant services. With their diverse talents, perspectives, and culinary expertise, they shape the unforgettable menus that define our events, from corporate gatherings and nonprofit galas to weddings and milestone celebrations; and that feed our diners at our cafés and restaurants.
Chef Tatiana Iglesias’ Fresh Sprout & Herb Salad
Spring is the perfect time to embrace fresh, vibrant ingredients especially sprouts! I love incorporating homegrown veggies and herbs into my cooking, and one of my favorite things to do with my son is plant and harvest our own little garden. Watching our plants grow and then using them in the kitchen is such a rewarding experience!
One of my go-to spring recipes is a Fresh Sprout & Herb Salad light, nutrient-packed, and full of seasonal flavors. Here’s a simple way to enjoy it:
Ingredients
- 2 cups mixed sprouts (alfalfa, pea shoots, or radish sprouts)
- 1 cup baby arugula or spinach
- ½ cup thinly sliced radishes
- ¼ cup fresh mint and parsley, chopped
- ¼ cup crumbled feta or goat cheese (optional)
- ¼ cup toasted sunflower seeds
- Juice of 1 lemon
- 2 tbsp olive oil
- Salt & pepper to taste
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Instructions
- In a large bowl, toss together the sprouts, greens, radishes, herbs, and seeds.
- Drizzle with lemon juice and olive oil, then season with salt and pepper.
- Top with crumbled cheese if using.
- Serve immediately and enjoy the fresh taste of spring.
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