Less than $750k Remaining in our $8M Raise! INVEST NOW.
Big Leafy Salad with Tangy-Toasted Dressing
Cook along with Sana’s recipes and start your #FarmstandToTable journey! Tag us on social media @lettucegrow the hashtag #FarmstandToTable to be featured on our channels.
Don't forget to stop byDiaspora Co.'s shop to stock your pantry with all of the amazing spices used in this recipe!
Don't forget to stop byDiaspora Co.'s shop to stock your pantry with all of the amazing spices used in this recipe!
Featured Seedlings
Ingredients
- 1 1/2 tsp whole Nandini Coriander
- 1 1/2 tsp whole Nagauri Cumin
- 1/2 tsp Hariyali Fennel Seeds
- 1/4 tsp Aranya Black Pepper
- 1 small shallot, minced (about 1 1/2 tsp)
- 1 garlic clove, minced
- 1 lemon, zested (1 - 2 tsp)
- 2 tsp white wine or apple cider vinegar
- 1 tsp date maple syrup
- 3/4 tsp kosher salt, plus more to taste
- 3/4 tsp Wild Heimang Sumac, plus more for garnish
- 1/2 tsp powdered Guntur Sannam Chillies
- 1/3 c extra virgin olive oil
- 2 c baby spinach
- 2 c baby arugula
- 2 c baby lettuces, torn into large, bite-size pieces
- 1/4 c dill fronds, torn
Instructions
Step 1
Heat a tadka spoon or small skillet over medium heat. Add the coriander, cumin, fennel, and black pepper, and toast until fragrant and light golden, about 45 seconds to 1 minute.
Step 2
Transfer toasted spices to a mortar and pound into a medium coarse powder. Alternatively, this can be done in a spice grinder.
Step 3
Transfer the toasted ground spices to a jar and add the remaining ingredients. Seal and shake well to emulsify.
Step 4
To make the salad, toss all the greens and herbs together and dress lightly with the desired amount of vinaigrette.