Recipe information
Yield
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
Need to make a substitution?
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.