Romaine and Arugula Salad with Toasted Seeds
A fresh and crisp salad combining romaine lettuce and peppery arugula, topped with a citrusy lemon dressing and toasted sesame and coriander seeds for added crunch and flavor.
Ingredients
- •2 teaspoons sesame seeds (preferably black and white)
- •1 teaspoon whole coriander seeds
- •2 tablespoons fresh lemon juice
- •1 teaspoon finely grated lemon peel
- •⅓ cup extra-virgin olive oil
- •1 head romaine lettuce
- •4 cups baby arugula leaves
Cooking Instructions
- 1.
Combine all seeds in heavy small skillet. Add large pinch of salt. Cook over low heat until white sesame seeds are pale golden, stirring occasionally, about 8 minutes. Using potato masher, press mixture in skillet until coriander seeds are coarsely crushed.
8 min
- 2.
Place lemon juice and peel in small bowl. Whisk in olive oil. Season dressing with salt and pepper. (Seeds and dressing can be made 8 hours ahead. Let stand at room temperature.)
5 min
- 3.
Combine romaine and arugula in large bowl. Add dressing and half of seeds; toss to coat. Sprinkle with remaining seeds and serve.
5 min