Sunflower Caesar Salad

|
October 21, 2016
Sunflower caesar salad
Photo Credit: Julia Adkerson / Krupa Consulting

This recipe is from chef Marcel Vigneron of Beefsteak in Los Angeles.

Sunflower Caesar Salad

SERVES

4

PREP TIME

10 min

COOK TIME

00 min

Ingredients

1 cup sunflower seeds, plus 1 tablespoon

Juice from ½ lemon

2 tablespoons olive juice from jar of olives or pickle juice (optional)

1 clove garlic, peeled and minced

1 teaspoon sea salt, plus more to taste

1 3/4 cups grapeseed oil

1 tablespoon nutritional yeast

1/2 tablespoon horseradish

1/2 head romaine lettuce, roughly chopped

1/2 tablespoon hemp seeds

Directions

In a food processor, combine 1 cup sunflower seeds with 2 tablespoons water and puree until the seeds are smooth.

Add lemon and olive juices (if using), garlic and teaspoon of sea salt. In a slow, steady stream add grapeseed oil.

Add nutritional yeast, horseradish and salt to taste.

In a large bowl, combine the lettuce with the remaining 1 tablespoon sunflower and the hemp seeds. Drizzle with the grapeseed oil dressing and serve.

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