- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Toasting whole spices deepens and opens up their flavors, perfuming and flavoring this dressing. Use leftover dressing as a marinade for chicken or fish.
Ingredient:
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1/4 cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard or whole-grain mustard
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- CROUTONS
- 8 ounces (1/2-inch-thick) day-old sourdough bread slices (about 4 slices), torn into 1-inch pieces (about 5 cups)
- 2 tablespoons extra-virgin olive oil
- 3/4 teaspoon fine sea salt
- SALAD
- 4 medium Little Gem lettuce heads (about 1 1/2 pounds), leaves separated
- 1 cup mixed fresh edible flowers (such as nasturtium, borage, or chive flowers)
- 2 tablespoons chopped fresh flat-leaf parsley, cilantro, or basil
