Romaine and Arugula Salad

Although this salad calls for romaine and arugula, the dressing is equally good on mesculun or other greens. Be sure to use really good extra-virgin olive oil and fresh lemon juice. This recipe is based on one from Bon Appetit, December 2004.

Ingredients:

• 2 tsp. hulled sesame seeds
• 1 tsp. whole coriander seeds
• 1/2 tsp. sea salt or kosher salt
• 2 T. freshly squeezed lemon juice
• 1 tsp. finely grated lemon peel
• 1/3 cup extra-virgin olive oil
• freshly ground black pepper to taste
• additional sea salt or kosher salt to taste
• 12 ounces romaine lettuce, either baby or torn large romaine
• 12 ounces baby arugula leaves

Yield: 10 servings

In a small heavy skillet combine seeds and salt. Cook over a low flame until the seed as golden and the mixture is fragrant. Cool the seeds, and coarsely grind in a mortar and pestle. Place lemon juice and peel in a small bowl. Whisk in the olive oil. Add freshly ground pepper and salt, but use a bit less salt than usual because there is salt in the seed mixture. The dressing can be made up to a week in advance and stored in the refrigerator. Bring to room temperature before serving. Combine the romaine and arugula in a large bowl. Add dressing and half of the seeds. Toss to coat. Sprinkle with remaining seeds and serve.