Eva Kolenko
Active Time
Total Time
30 MIN
Serves : 4 to 6

Toasting whole spices deepens and opens up their flavors, perfuming and flavoring this dressing. Use leftover dressing as a marinade for chicken or fish.

How to Make It

Step 1    Make the dressing

Toast coriander, cumin, and fennel in a small skillet over medium, stirring often, until fragrant, about 3 minutes. Remove from skillet; let cool 5 minutes. Transfer mixture to a spice grinder, and process until finely ground, about 10 seconds (or finely crush spice mixture using a mortar and pestle). Whisk together ground spices, oil, vinegar, lemon juice, mustard, salt, and pepper in a small bowl. Cover and chill until ready to use, up to 3 days.

Step 2    Make the croutons

Preheat oven to 400°F. Toss together bread, oil, and salt on a rimmed baking sheet lined with parchment paper until evenly coated. Bake in preheated oven until golden brown, 10 to 15 minutes, stirring once halfway through bake time.

Step 3    

Place lettuce leaves and half of the croutons in a large bowl; add dressing, and toss to coat. Transfer salad to a large platter; sprinkle evenly with edible flowers, herbs, and remaining croutons.

Suggested Pairing

Tarragon-scented, lemony Sauvignon Blanc.

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