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American·Salad

Sunflower Caesar Salad

A clever twist on the classic salad using roasted sunflower kernels to create a creamy, nutty dressing, paired with fresh sunflower sprouts and optional edible petals for a beautiful presentation.

Prep

15m

Cook

5m

Total

140m

Serves

4

Method

  1. 01

    Place sunflower kernels, garlic, capers, Dijon mustard, lemon juice, soy sauce, Worcestershire sauce, Parmesan cheese, black pepper, sunflower oil, and cold water into a blender.

    Step 1
    Watch · 0:32
  2. 02

    Blend on high speed until fairly smooth. Taste and adjust seasoning with extra salt or black pepper as needed. Transfer to a container and refrigerate for at least 2 hours (or overnight) to allow flavors to develop.

    Step 2
    Watch · 1:45
  3. 03

    Arrange small, whole Romaine leaves around the edge of a serving platter. In a separate large bowl, combine the remaining chopped Romaine, Little Gem lettuce, and a handful of sunflower sprouts.

    Step 3
    Watch · 2:46
  4. 04

    Add a generous amount of the chilled sunflower dressing to the bowl and toss thoroughly with tongs or hands until the greens are evenly coated.

    Step 4
    Watch · 3:24
  5. 05

    Pile the dressed salad into the center of the prepared platter. Garnish with additional roasted sunflower kernels, paprika-dusted croutons, more sunflower sprouts, and edible sunflower petals if using.

    Step 5
    Watch · 3:38

From Chef John

  • “Around the outside, around the outside, around the outside.”
  • “If your Caesar is not overdressed, it's underdressed.”
  • “When it comes to a Caesar, you are after all the brutus of how much tufas.”