BIG LEAFY SALAD WITH TANGY-TOASTED DRESSING
·
SEPTEMBER 28, 2022
Servings
4 - 6
Difficulty
Easy
Prep Time
15 mins
Cook Time
15 mins
This dressing is based on our Diaspora Co.'s Recipe Editor, Asha Loupy’s, recipe for roasty-toasty dressing — which is bursting with toasted cumin, coriander, and fennel—but with some added tanginess from Wild Heimang Sumac and a little fruity heat from Guntur Sannam Chillies. Pro-tip: Make a double batch of this dressing and keep it on hand for leafy salads all week long!
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!
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.