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This easy, deliciously nutty salad features a vinaigrette made from toasted benne (a.k.a. sesame) seeds. Slideshow: Great Green Salads 

Josh Keeler
May 2013

Gallery

Credit: © Christina Holmes

Recipe Summary

active:
30 mins
total:
1 hr
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375°. Spread the benne seeds on a baking sheet and bake for 45 minutes, stirring once, until browned and fragrant. Transfer 1/2 cup of the seeds to a mini food processor and let cool; reserve the remaining 1 tablespoon of seeds for garnish. Add the lemon zest and juice and 1/4 cup of cold water and puree until a paste forms. With the machine on, drizzle in 1/2 cup of the olive oil. Season the dressing with salt and white pepper.

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  • In a medium skillet, melt the butter in the remaining 1 tablespoon of olive oil. Add the panko and cook over moderate heat, stirring occasionally, until golden, about 5 minutes. Season with salt and white pepper; let cool completely.

  • In a large bowl, toss the lettuce with the dressing and season lightly with salt. Sprinkle the toasted panko on top, garnish with the reserved 1 tablespoon of toasted benne seeds and serve.

Make Ahead

The dressing can be refrigerated overnight.

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