Romaine and Arugula Salad with Toasted Seeds

Romaine and Arugula Salad with Toasted Seeds
Photo by Pornchai Mittongtare


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

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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