Spicy sunflower salad with carrot dressing
1 pint carrot juice
3 tbsp fresh lime juice
1 tsp sriracha (Asian chili sauce) or ¼ tsp cayenne
1 tsp Asian (toasted) sesame oil
¼ tsp kosher salt
½ cup sunflower seeds
½ large orange or yellow bell pepper
6 ounces sunflower shoots (1 ½ qts. Lightly packed)
1 ½ cups lightly packed pea shoots
1 ½ cups lightly packed mild or spicy microgreens such as radish
1/3 cup long, fine shreds of carrot, preferably one shredded with a mandolin.
Recipe by Sunset.com
To make the dressing, boil carrot juice over medium-high heat in a wide, 3-4 qt. saucepan, stirring often until reduced to ¼ cup, 12-15 minutes. Pour into a small bowl and let cool. Whisk in remaining dressing ingredients.
Meanwhile, preheat oven to 350 degrees. Toast sunflower seeds in a shallow pan until light golden, shaking pan occasionally, 4-8 minutes. Let cool.
Trim off membrane and curved ends of bell pepper. Cut pepper lengthwise into very thin slices.
In a large bowl, use your hands to toss and separate all vegetables until evenly mixed. Pour seeds and dressing on top; mix gently. Season with salt to taste.