Ingredients

• 0.5 cups sunflower seed kernels
• 1 garlic clove
• 3 tablespoons capers
• 1 tablespoon Dijon mustard
• 0.25 cups lemon juice
• 1.5 teaspoons soy sauce
• 2 teaspoons Worcestershire sauce
• 0.33 cups Parmigiano Reggiano cheese
• 1.5 teaspoons ground black pepper
• 3 tablespoons sunflower oil
• 0.33 cups water
• salt to taste

Instructions

1. 1 For dressing, add sunflower kernels, garlic, capers, Dijon, lemon juice, soy sauce Worcestershire, Parmigiano Reggiano, black pepper, sunflower oil, and water to the jar of a blender. Blend dressing ingredients until smooth. Taste and season with salt; dressing can also be adjusted with more black pepper, lemon juice, and Worcestershire if desired. Wrap and refrigerate at least 2 hours or overnight.
2. 2 Combine Romaine, little gem lettuce, and sprouts in a bowl, and toss with enough dressing to coat generously. Garnish the salad with sunflower kernels and sunflower petals, serve with any extra dressing alongside, and grate over more Parmesan if desired.

Nutrition per serving