Georgia Lettuce Recipe

Prepare greens and vegetables

Tear the butter lettuce and baby romaine into bite-sized pieces, rinse in cold water, and spin or pat dry. Place 6 cups of the mixed greens into a large salad bowl.

Prep tomatoes and shaved vegetables

Halve 1 cup of grape tomatoes and add them to the bowl. Use a vegetable peeler to shave carrot and cucumber into long ribbons (about 1/2 cup each) and add to the bowl. Thinly slice 1/4 cup red onion and scatter over the greens.

Heat a small dry skillet over medium heat. Add 1/4 cup raw sunflower seeds and toast, shaking the pan frequently, until fragrant and lightly golden, about 3–4 minutes. Add 1/2 teaspoon butter or 1/2 teaspoon olive oil and 1/8 teaspoon fine sea salt, stir for 15–30 seconds to coat and melt, then remove from heat and transfer to a small bowl to cool. This prevents the seeds from steaming and keeps them crisp.

In a small jar or bowl combine 3 tablespoons white balsamic vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1 tablespoon minced shallot, and 1/2 tablespoon fresh lemon juice. Whisk or shake to combine.

While whisking continuously, slowly stream in 4 tablespoons extra-virgin olive oil until the dressing emulsifies into a smooth vinaigrette. Season with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Taste and adjust acidity or sweetness with another 1/2 teaspoon honey or 1/2 teaspoon lemon juice if desired.

Right before serving, drizzle about 2–3 tablespoons of the white balsamic vinaigrette over the prepared salad base (start with 2 tablespoons and add more to taste). Gently toss the greens and vegetables with tongs or salad servers until evenly coated.

Sprinkle the toasted sunflower seeds evenly over the dressed salad. Give the salad one final gentle toss and transfer to a serving platter or individual plates.

Serve immediately so the sunflower seeds remain crisp. Pass any remaining vinaigrette at the table.