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Celtuce Salad with Sunflower Dressing and Mint
A quick, refreshing salad made with julienned celtuce with a sunflower seed dressing
Course:
Appetizer, Side Dish
Cuisine:
Japanese
Keyword:
Celtuce, Sunflower seeds
Servings:
4
Author:
Alan Bergo
Ingredients
8
ounces
julienned celtuce
see my tutorial for how to do this
½
cup
raw
unsalted sunflower seeds
4
tablespoons
Smudes sunflower oil
or substitute toasted sesame oil, or another nut oil, like walnut
1
tablespoon
maple syrup or maple sugar
or a sweetener of your choice
1
tablespoon
champagne or apple cider vinegar
Kosher salt
to taste
A few leaves of finely sliced fresh spearmint
Instructions
Toast the sunflower seeds, then pound in a mortar and pestle or food processor, drizzling in the maple, vinegar, and then the oil to make a paste.
Toss the paste with the celtuce, mix in the mint leaves, double check the seasoning for salt and acid, and serve.