Equipment
* optional
Ingredients
Salad Base
- 200 g butter lettuce, washed, dried, and torn
- 10 g fresh chives, finely chopped
- 10 g fresh parsley, leaves only, roughly chopped
Tangy Herb Vinaigrette
- 2 g coriander seeds
- 15 ml white wine vinegar
- 5 g dijon mustard
- 45 ml extra virgin olive oil
- 2 g fine sea salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Place the coriander seeds in a dry small frying pan over medium heat. Toast for 1 to 2 minutes until fragrant. Remove from heat immediately.
Transfer the toasted coriander seeds to a mortar and pestle or spice grinder, and crush them into a coarse powder.
In a mixing bowl, combine the crushed coriander seeds, white wine vinegar, Dijon mustard, fine sea salt, and black pepper. Whisk to dissolve the salt and mustard.
While whisking constantly, slowly drizzle the extra virgin olive oil into the vinegar mixture until fully blended and slightly thickened.
Thoroughly dry the butter lettuce using a salad spinner or by patting gently with a clean kitchen towel. Wet greens will repel the dressing.
Add the dried butter lettuce, chopped chives, and parsley to a large mixing bowl. Drizzle the vinaigrette over the top and gently toss until every leaf is lightly coated. Serve immediately.
Chef's Notes
- Toasting your coriander seeds briefly in a dry pan unlocks their aromatic, citrus-like essential oils, elevating the vinaigrette beyond a standard dressing.
- Ensure your greens are absolutely bone dry. Any residual water will create a barrier, causing the vinaigrette to slide off the leaves and pool at the bottom of the bowl.
- Toss the salad with your bare (clean) hands. It provides the gentlest mixing action, ensuring every leaf is lightly and evenly coated without bruising the delicate greens.
