Romaine Lettuce and Radish

with Sunflower Cream and Scallions

Photo 214334111 © Ivandzyuba | Dreamstime.com

Prep Time

35 minutes

Number of Servings

Serves 4

Recipe Source

Polish’d: Modern Vegetarian Cooking from Global Poland by Michal Korkosz ($32.50, Experiment, 2023)

Ingredients

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

Directions

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.

Nutrition Info

With extra-virgin olive oil: 197 Calories, 7 g Protein, 0 mg Cholesterol, 14 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 8 g Fiber, 14 g Total fat (2 g sat), 320 mg Sodium, ★★★★★ Vitamin A, Vitamin K, Folate, ★★ Iron, ★ Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B6, Vitamin C, Calcium, Magnesium, Phosphorus, Potassium

Contributor

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.