Romaine Lettuce and Radish
with Sunflower Cream and Scallions
- 1⁄4 cup lightly toasted sunflower seeds, plus 3 tablespoons for serving
- 1⁄3 cup cold water
- 2 Tbsp cold-pressed canola oil or extra-virgin olive oil
- 1 Tbsp apple cider vinegar
- 1⁄4 tsp fine sea salt
- Freshly ground black pepper
- 2 medium heads romaine lettuce, leaves separated, washed, and lightly torn
- 3 to 4 radishes, greens trimmed off, thinly sliced
- 3 Tbsp chopped scallions
- 1⁄4 cup loosely packed fresh mint
- In a small pot, bring 1⁄2 cup water to a boil. Place the 1⁄4 cup of sunflower seeds in a medium bowl and cover with the boiling water. Let sunflower seeds soak until soft, about 20 minutes.
- Drain sunflower seeds and place in a food processor with 1⁄3 cup of cold water, the oil, vinegar, and salt. Season with pepper. Process until smooth, about 3 minutes. Season with more salt, pepper, vinegar, or water, if desired.
- Toss romaine lettuce in sunflower cream. Top with radishes, scallions, mint, and remaining sunflower seeds.
Michal Korkosz
Michal Korkosz is a food writer and recipe developer and the creator of the Polish food website Rozkoszny (meaning "delightful"). He is also the author of Fresh from Poland: New Vegetarian Cooking from the Old Country, named a cookbook of the year by San Francisco Chronicle and Booklist, among other accolades.
He is a food columnist for Przekrój Magazine and a contributor to the Polish edition of Vogue, and has appeared on NPR's Morning Edition.
Michal loves exploring food culture: He graduated with a degree in international relations and sociology, defending his theses on culinary diplomacy and politically shaped patterns of eating. He lives in Warsaw, where his heart belongs.
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