Romaine and Arugula Salad with Toasted Seeds

Romaine and Arugula Salad with Toasted Seeds
Photo by Pornchai Mittongtare


  • 1 large head of romaine lettuce, (about 16 cups)
  • 2 teaspoons sesame seeds (preferably black and white)
  • 4 cups baby arugula leaves
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon whole coriander seeds
  • 1 teaspoon finely grated lemon peel

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. Place lemon juice and peel in small bow...

View full recipe at Epicurious


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