Summary

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

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Instructions

1. 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).
2. In the meantime, chop the parsley leaves generously, cut the chives into rolls (approx. 1-2 mm wide), wash everything and drain well.
3. Pluck the lettuce (small) and wash it. Drain well or spin dry.
4. Mix the olive oil, sesame oil and white balsamic vinegar with a whisk.
5. 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.
6. Mix the salad and the sauce, pour the roasted sunflower seeds (with the salt) over them, mix briefly - done.