Napa Side Recipe

Prepare lettuce

Rinse romaine leaves under cold water, shake off excess moisture or spin in a salad spinner. Chop or tear into 1–2 inch pieces. Place in a large mixing bowl and chill briefly while preparing other components.

Toast sunflower seeds and walnut

Place a small dry skillet over medium heat. Add the sunflower seeds and toast, stirring frequently, until fragrant and lightly golden, about 2–3 minutes. Transfer seeds to a small bowl to cool. In the same skillet, add the chopped walnuts and toast 2–3 minutes until warm and aromatic — watch closely to avoid burning. Let cool.

Slice celery and chop parsley

Trim celery stalks, slice thinly on a bias to yield about 1 cup. Finely chop the parsley. Zest one lemon and measure 1 tablespoon of zest.

Combine salad components

To the bowl with romaine, add the sliced celery, cooled toasted sunflower seeds, toasted walnuts, chopped parsley and lemon zest. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper and toss lightly to combine. Keep aside while you finish the dressing.

Whisk dressing

In a small bowl or jar, combine 1/2 cup coconut yogurt, 1 tablespoon red wine vinegar, 2 teaspoons olive oil, 1 teaspoon fresh lemon juice, 1/2 teaspoon Dijon mustard (if using), and 1/2 teaspoon maple syrup or honey (if using). Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk vigorously until smooth and slightly fluid; if too thick, add 1–2 teaspoons of water to reach a pourable consistency.

Adjust seasoning

Taste the dressing and adjust acidity or sweetness: add a little more vinegar or lemon juice for brightness, or a pinch more maple/honey for balance. Ensure seasoning is slightly brighter than you'd like because it will mellow when tossed with the lettuce.

Dress and toss

Pour about two-thirds of the dressing over the prepared salad. Toss gently with salad tongs or clean hands to coat leaves evenly. Add more dressing a little at a time if needed to lightly coat but not drown the lettuce.

Finish and serve

Transfer tossed salad to a serving bowl or plates. Sprinkle remaining toasted sunflower seeds and walnuts on top for crunch, and garnish with a little extra parsley and a small pinch of lemon zest. Serve immediately.