Romaine and Arugula Salad with Toasted Seeds

1. 1

   Combine all seeds in heavy small skillet.

2. 2

   Add large pinch of salt.

3. 3

   Cook over low heat until white sesame seeds are pale golden, stirring occasionally, about 8 minutes.

4. 4

   Using potato masher, press mixture in skillet until coriander seeds are coarsely crushed.

5. 5

   Place lemon juice and peel in small bowl.

6. 6

   Whisk in olive oil.

7. 7

   Season dressing with salt and pepper.

8. 8

   (Seeds and dressing can be made 8 hours ahead.

9. 9

   Let stand at room temperature.)

10. 10

    Combine romaine and arugula in large bowl.

11. 11

    Add dressing and half of seeds; toss to coat.

12. 12

    Sprinkle with remaining seeds and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.