Creamy Tonnato-Dressed Radishes with Toasted Sunflower Seeds and Lemon Zest

1. Prepare Tonnato Dressing

Begin by placing the tonnato in a large bowl. Squeeze the juice of half a lemon into the bowl with the tonnato. This will balance the creamy sauce with a bright acidity. Stir the mixture until it starts to look glossy and well-combined.

2. Add Radishes

Next, add the halved or quartered radishes to the bowl. The radishes provide a satisfying crunch that complements the creamy tonnato. Toss them gently to coat each piece thoroughly with the sauce.

3. Add Mint and Season

Tear the mint leaves into smaller pieces and add them to the bowl. Season the mixture with a pinch of kosher salt and a few grinds of freshly ground black pepper. Remember to taste as you go, adjusting the seasoning if necessary to ensure the flavors are balanced.

4. Incorporate Sunflower Seeds and Sprouts

Incorporate half of the toasted sunflower seeds and the sunflower sprouts, if you are using them. Toss everything together to distribute the seeds and sprouts evenly throughout the dish.

5. Serve

Transfer the mixture to a serving dish and sprinkle the remaining sunflower seeds and sprouts on top. Serve the salad soon after preparing it to ensure the radishes remain crisp and fresh. The final dish should look vibrant and inviting, ready to be enjoyed immediately.