I love the over-sized smile of a sunflower just as much as the next gal, but what I found at Fort Greene’s greenmarket one Saturday, has made me all set to start murdering her young. Veal de flower!
Warm Wilted Sunflower Sprout Salad
2 large shallots, chopped
2-4 slices of pancetta, chopped
1 Tbs fennel seeds
6 cups sunflower sprouts1 cup baby watercress (optional)
Sauté shallots in oil-coated pan. Add pancetta; brown slightly. Add fennel seeds and allow to toast in pan. Stir. Add sprouts; don’t stir. If pan is very dry, cover. Wait for sprouts to wilt ever so slightly. Uncover, stir in watercress. Dish and drizzle with lemon juice or balsamic. Serve immediately.
Sunflower photo by Petr Vaclavek