Caesar Salad with Creamy Sunflower Dressing

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Sunflower seeds are the secret weapon in this dairy-free/gluten-free twist on the classic caesar salad. Soaked or quick-simmered sunflower seeds get blended with lemon, mustard, garlic, and fish sauce (or soy sauce!) into a creamy, nutrient-packed caesar dressing. We’re also putting some salty, crunchy toasted sunflower seeds on top in place of croutons for a nutty crunch! Feel free to throw some grilled veggies and herbs into the mix.

Ingredient highlight

Sunflower seeds! These nutritional powerhouses are high in protein, vitamin E, magnesium, selenium, B vitamins, iron, folic acid, and fiber (to name a few).

Servings 4 People
Prep Time 15 minutes
Cook Time 8 minutes

Ingredients

  • ½ cup sunflower seeds
  • 1 tsp olive oil
  • ½ tsp kosher salt
  • 2-3 heads romaine, chopped about 8 cups
  • ½ cup shaved parmesan (optional)
  • Black pepper

For the dressing:

  • ½ cup sunflower seeds, soaked overnight*
  • ¾ cup water
  • ¼ cup olive oil
  • 3 tbsp lemon juice
  • 1 tbsp dijon mustard
  • 1 ½ tsp fish sauce or worcester sauce**
  • 1 clove garlic or ½ tsp garlic powder
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • *If you’re like me and forget to plan ahead, simmer the sunflower seeds in water for about 8 minutes to soften them.
  • **To make vegan, use soy sauce or tamari
  • Note: this is a great salad to add grilled veggies to (grilled corn, asparagus, zucchini, green beans, etc…). It would also be delicious with some fresh dill or chives sprinkled over top.

Instructions

  • Preheat the oven to 350F. Add (unsoaked) sunflower seeds, oil, and salt to a baking sheet and bake for 8 minutes, or until fragrant and lightly toasted. Transfer to a bowl to cool.
  • Add all dressing ingredients to a high-speed blender and blend until totally smooth, about 1 minute. If too thick, add in water, 1 tablespoon at a time. You want it to be thick, but still “pour-able”. Taste and add more salt, if needed.
  • Add lettuce to a large bowl along with 1 cup of the dressing. Toss to coat. Transfer to a serving platter or salad bowl. Drizzle with remaining dressing and top with seeds, parmesan (if using), and black pepper.

Items you can prep ahead (optional)

  • Soak sunflower seeds (or just give them a quick boil, see the note)
  • Make sunflower caesar dressing
  • Wash and prep romaine lettuce
  • Toast ½ cup sunflower seeds (see recipe)

Substitutions:

  • To keep it vegan, use soy sauce in place of fish sauce and skip the parmesan cheese.
  • While romaine is the classic lettuce for caesar salads, it would be delicious with kale.
  • Add in some grilled or roasted veggies for more color and a veggie boost.

Storage:

  • Store leftovers in an airtight container in the fridge or freezer:
    • Leftover dressed salad will keep for up to 2 days in the fridge
    • Leftover dressing will keep for up to 5 days in the fridge or 2 months in the freezer

Leftovers + Repurposing:

  • The dressing will get thicker as it sits, so if it turns into a super thick “dip-like” consistency, just stir in a bit of water.
  • Squeeze lemon juice over top and shower with fresh herbs if you have them. 
  • Top with more sunflower seeds.
  • Add chopped or shredded chicken for a complete meal.

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