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Cut the
tomatoes into chunks, about 1.2 inches in
diameter. If using tomatoes that are small,
cut each one at least once.
Remove the
core and, optionally, the gooey parts.
Cut the
celery crosswise, with 1-inch spacing near
the thick base and 2-inch spacing near the
narrow top.
Distribute
the celery and tomato pieces evenly in the
bottom of a wide bowl. (the salad bowl)
Holding the
sprouts so that they do not separate and
entangle themselves, wash them under running
water.
Place the
sprouts into a bowl full of water. Gently
dunk them and change the water a few times,
removing the seed casings without getting
the sprouts all tangled up.
Drain the
sprouts well. You may need to shake them a
bit.
Spread the sprouts over the tomatoes and
celery, still being careful not to make a
tangled mess.
Sprinkle
the Kosher bacon bits over top of the
sprouts. The sprouts should be well-covered;
use more Kosher bacon bits if needed.
Drizzle oil
over the Kosher bacon bits. The oil will
adhere to the Kosher bacon bits better than
it does to the sprouts.
Sprinkle vinegar over everything. |
