This Sunflower Caesar Salad highlights the incredible versatility of the sunflower in a fresh and flavorful dish. The creamy dressing is crafted with sunflower kernels and oil, while the crisp lettuce is paired with vibrant sunflower sprouts and delicate petals for a bright finish. It’s a simple, elegant salad that can also be made completely vegan.
Ingredients
- 1/2 cup roasted sunflower seed kernels
- 1 garlic clove, peeled, or more to taste
- 3 tablespoons drained capers
- 1 rounded tablespoon Dijon mustard
- 1/4 cup lemon juice
- 1 1/2 teaspoons soy sauce
- 2 teaspoons Worcestershire sauce
- 1/3 cup Parmigiano Reggiano cheese
- 1 1/2 teaspoons freshly ground black pepper
- 3 tablespoons sunflower oil
- 1/3 cup water
- salt to taste
- 8 cups chopped Romaine lettuce
- 2 cups little gem lettuce
- 1 1/2 cups sunflower sprouts
- 1/4 cup roasted sunflower kernels
- 1/2 cup sunflower petals (optional)
Instructions
- For dressing, add sunflower kernels, garlic, capers, Dijon, lemon juice, soy sauce Worcestershire, Parmigiano Reggiano, black pepper, sunflower oil, and water to the jar of a blender. Blend dressing ingredients until smooth. Taste and season with salt; dressing can also be adjusted with more black pepper, lemon juice, and Worcestershire if desired. Wrap and refrigerate at least 2 hours or overnight.
- Combine Romaine, little gem lettuce, and sprouts in a bowl, and toss with enough dressing to coat generously. Garnish the salad with sunflower kernels and sunflower petals, serve with any extra dressing alongside, and grate over more Parmesan if desired.