When I heard that one of my favorite cafes, Rose Bakery, just opened in a third location in New York City, I immediately started shredding carrots to make my version of their carrot and sunflower seed salad. Several years ago, I bought their cookbook on a whim: Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery kept coming up as an Amazon recommendation and I liked look of it.
Over the years, I’ve made nearly every recipe from the Rose Bakery cookbook and I haven’t been disappointed once. Simplicity and freshness are at the heart of each recipe; real ingredients, no fuss preparation, amazing taste. This carrot and sunflower seed salad embodies their food philosophy perfectly. Although the ingredients themselves aren’t unique, the combination is rather unusual and addicting.
WHY IT’S HEALTHY// Carrots are amazing in their vitamin A content; one cup contains almost four times the RDA of vitamin A (20,000 IUs). They also contain folic acid, vitamin C, potassium, calcium, iron and magnesium. Carrots usually contain selenium (depending on the health of the carrot), an important nutrient that is often hard to find. Carrots help support healthy skin and provide immune protection. Sunflower seeds are very high in potassium and its polyunsaturated fats, essential linoleic acid and vitamin E can help lower cholesterol levels. They are also mineral rich, high in fiber and about 25% protein. Fresh lemon juice is high in vitamin C and helps with fat metabolism in the liver. //
Part of Rose Bakery’s charm is that it is so modest – it can be difficult to find (they don’t even have a website). Their London location, which often ate at while living there, is a tiny unmarked space tucked away on the 5th floor of the Dover Street Market. But finding it is worth the effort and if you’re ever in London (or Paris or New York) go! In the meantime, make this salad.
Adapted from Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery
- 1 cup raw sunflower seeds
- 1 teaspoon plus pinch of salt
- 8 medium carrots, grated
- ½ cup of scallions, chopped
- ½ cup fresh squeezed lemon juice
- ½ teaspoon ground black pepper
- 1 tablespoon honey
- 2 tablespoons olive oil
- Preheat the oven to 350 degrees F.
- Season the seeds with pinch of salt and spread evenly on a baking tray.
- Bake seeds for approximately 15 minutes until they are lightly toasted, turning every 5 minutes and set aside to cool.
- Make the dressing: whisk together lemon juice, teaspoon of salt, pepper, honey and olive oil in a small bowl.
- Place carrots and scallions in a large mixing bowl, pour on dressing and mix well.
- Add cooled seeds and and lightly mix again.