Romaine and Arugula Salad with Toasted SeedsPornchai Mittongtare
Recipe information
Yield
Makes 8 servings
Ingredients
2 teaspoons sesame seeds (preferably black and white)
1 teaspoon whole coriander seeds
2 tablespoons fresh lemon juice
1 teaspoon (packed) finely grated lemon peel
1/3 cup extra-virgin olive oil
1 large head of romaine lettuce, torn into bite-size pieces (about 16 cups)
4 cups baby arugula leaves
Preparation
Step 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.
Step 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.)
Step 3
Combine romaine and arugula in large bowl. Add dressing and half of seeds; toss to coat. Sprinkle with remaining seeds and serve.
