Gem Lettuce with Dill Sauce
A light, refreshing dish featuring crisp gem lettuce topped with a creamy, dairy-free dill sauce made from sunflower seeds, garlic, and lemon. Perfect as a summer starter or side.
Equipment
- blender
Ingredients
For the dill sauce:
- ½ cup sunflower seeds soaked 4–6 hours and drained
- 1 large handful of fresh dill
- 3 cloves garlic
- juice of ½ lemon
- ½ tsp salt adjust to taste
- 3 tbsp olive oil
- 1-2 tbsp water to thin the sauce
For serving:
- 1-2 heads gem lettuce leaves separated and washed
- Chopped olives or capers for topping
Instructions
- Soak the sunflower seeds in water for at least 4 hours, then drain and rinse.
- In a blender, combine sunflower seeds, dill, garlic, lemon juice, salt, and olive oil. Blend until smooth, adding water gradually to reach desired consistency. Taste the sauce and adjust the salt or acidity.
- Separate and wash gem lettuce leaves. Pat or spin dry.
- Spoon dill sauce onto each lettuce leaf. And assemble on a large serving plate.
- Top with chopped olives or capers and serve. Enjoy!