I whipped this salad up on a whim and sometimes, things just turn out right. I'm mainly pleased with these curried sunflower seeds I made for I love the faintly exotic taste curry powder imparts to any dish. I can tell you that I ate quite a few of these seeds before they even made it into the salad.
The dressing is an old favorite of mine that I originally discovered in the Joy of Cooking. I have tweaked it a bit over the years to suit my tastes and I think it really works as an all-purpose tangy, creamy dressing.
To serve 4-6:
- 1 small head romaine
- 1 small head broccoli, trimmed into small florets
- 1 honeycrisp apple, diced small
- A handful of dried currants
- Curried Sunflower Seeds*
- Buttermilk Dressing*
Bring a pot of water to a boil and add the broccoli florets. Blanch for 1 minute and transfer to an icewater bath. Once cool, drain thoroughly in a colander.
Tear the romaine into pieces and place into a large bowl. Add the apple, broccoli, and the currants and sunflower seeds to taste. Toss thoroughly. Drizzle the dressing over the top and toss again. Serve immediately.
*Curried Sunflower Seeds:
- 1/2 cup raw sunflower seeds
- 2 tablespoons sugar
- 1/2 teaspoon sweet curry powder
- 1/4 teaspoon kosher salt
In a small bowl, sit together the sugar, curry powder and salt. Set a non-stick skillet over medium-high heat. Add the sunflower seeds and the sugar mixture. Stirring constantly, allow the seeds to be thoroughly coated in the caramelizing sugar, about 2 minutes. Take off the heat and spread the seeds out on a piece of wax paper to cool.
- 3 tablespoons white wine vinegar
- 3 tablespoons sour cream
- 3 tablespoons buttermilk
- 1 tablespoon honey
- 1/2 a small shallot, roughly chopped
- 1/4 cup olive oil
- Salt and pepper to taste
Put all the ingredients in a blender and thoroughly blend until emulsified and smooth. Refrigerate until ready to use.