Romaine Lettuce and Radish

with Sunflower Cream and Scallions
a bowl of green salad with radishes
Prep Time: 
35 minutes
Number of Servings: 
Serves 4


  • 14 cup lightly toasted sunflower seeds, plus 3 tablespoons for serving
  • 13 cup cold water
  • 2 Tbsp cold-pressed canola oil or extra-virgin olive oil
  • 1 Tbsp apple cider vinegar
  • 14 tsp fine sea salt
  • Freshly ground black pepper
  • 2 medium heads romaine lettuce, leaves separated, washed, and lightly torn
  • 3 to 4 radishes, greens trimmed off, thinly sliced
  • 3 Tbsp chopped scallions
  • 14 cup loosely packed fresh mint


  1. In a small pot, bring 12 cup water to a boil. Place the 14 cup of sunflower seeds in a medium bowl and cover with the boiling water. Let sunflower seeds soak until soft, about 20 minutes.
  2. Drain sunflower seeds and place in a food processor with 13 cup of cold water, the oil, vinegar, and salt. Season with pepper. Process until smooth, about 3 minutes. Season with more salt, pepper, vinegar, or water, if desired.
  3. Toss romaine lettuce in sunflower cream. Top with radishes, scallions, mint, and remaining sunflower seeds.
Nutrition Info: 
With extra-virgin olive oil: 197 Calories, 7 g Protein, 0 mg Cholesterol, 14 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 8 g Fiber, 14 g Total fat (2 g sat), 320 mg Sodium, ★★★★★ Vitamin A, Vitamin K, Folate, ★★ Iron, Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B6, Vitamin C, Calcium, Magnesium, Phosphorus, Potassium


Michal Korkosz

Michal Korkosz is a food writer and recipe developer and the creator of the Polish food website Rozkoszny (meaning "delightful"). He is also the author of Fresh from Poland: New Vegetarian Cooking from the Old Country, named a cookbook of the year by San Francisco Chronicle and Booklist, among other accolades.

He is a food columnist for Przekrój Magazine and a contributor to the Polish edition of Vogue, and has appeared on NPR's Morning Edition.

Michal loves exploring food culture: He graduated with a degree in international relations and sociology, defending his theses on culinary diplomacy and politically shaped patterns of eating. He lives in Warsaw, where his heart belongs.