One of the mysteries of the English language finally explained.
The shoots of salad vegetables such as arugula, Swiss chard, mustard, beetroot, etc., picked just after the first leaves have developed.
- ‘Place a Parmesan tuile on top and fill with microgreens.’
- ‘Silky smoked salmon is garnished with clabbered cream, shaved fennel, caperberries, microgreens, and a stack of warm, ethereal buckwheat blinis.’
- ‘You'll see microgreens in trendy restaurants and upscale food markets.’
- ‘Toss microgreens and herbs in vinaigrette and garnish with potato tuile.’
- ‘Plus there were berries and microgreens and a frappe.’
- ‘It consisted of two scallops, a small mound of microgreens and a tiny Parmesan basket filled with more microgreens in a bacon vinaigrette.’
- ‘Picture horse-drawn vegetable wagons, like those that worked the Bronx well into the 1940s, piled high with organic microgreens.’
- ‘For the crispy prosciutto salad: In small bowl, combine frisee and microgreens.’
- ‘For the salad, in a medium bowl, combine the arugula, kale, frisee, and microgreens, lemon juice and olive oil and toss to coat.’
- ‘The latter consisted of three very large figs, served warm, stuffed with blue cheese and wrapped in crispy pancetta, under a topknot of microgreens.’
- ‘This recipe keeps it simple - just mustard and microgreens - but you can top veggie burgers with anything from caramelized onions and blue cheese to sauteed mushrooms.’
- ‘The glob of ground beef comes topped with exotic mushrooms and microgreens and rests on a catcher's mitt-size bun.’
- ‘On a second visit, the salad beneath the asparagus with microgreens was no longer magical, but still delicious.’
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