Lettuce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 head lettuce ( large or 2 small)
- 3 tablespoon sunflower seeds, possibly more
- 1 teaspoon salt, fine
- 1 bunch parsley, smooth
- 1 bunch chives
For the dressing:
- 1 teaspoon, heaped chilli flakes
- 2 tablespoon olive oil
- 2 tablespoon balsamic vinegar, white
- 1 teaspoon sesame oil, dark
- 1 teaspoon mustard, medium hot
- 1 teaspoon, heaped sour cream
- 2 cl cognac, if you like, can also be left out
- 1 teaspoon sugar
- 1 teaspoon honey
- 1 pinch (s) black pepper
Print Recipe
Pin Recipe Instructions
- Roast the sunflower seeds together with the salt in a coated pan, shaking again and again. This takes about 30 - 120 minutes, depending on how crunchy the kernels should be (I like it at 120 minutes - if I have the time - but you can also add it unroasted, = a matter of taste).
- In the meantime, chop the parsley leaves generously, cut the chives into rolls (approx. 1-2 mm wide), wash everything and drain well.
- Pluck the lettuce (small) and wash it. Drain well or spin dry.
- Mix the olive oil, sesame oil and white balsamic vinegar with a whisk.
- The mustard, sour cream, sugar. Add the chilli flakes, black pepper and honey (possibly also the cognac), stir everything into a salad dressing that is not too thin.
- Mix the salad and the sauce, pour the roasted sunflower seeds (with the salt) over them, mix briefly - done.
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