![Little Gem Salad with Toasted Spice Vinaigrette Recipe](https://cdn.statically.io/img/www.foodandwine.com/thmb/LMhnnZiG5ilo9myLbGhpS_ylGOs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/little-gem-salad-with-toasted-spice-vinaigrette-FT-RECIPE0420-1-66680cd7641f42a6843e672ffab72113.jpg)
Ingredients
DRESSING
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1 teaspoon coriander seeds
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1 teaspoon cumin seeds
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1 teaspoon fennel seeds
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1/4 cup extra-virgin olive oil
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2 tablespoons apple cider vinegar
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1 tablespoon fresh lemon juice
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1 teaspoon Dijon mustard or whole-grain mustard
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3/4 teaspoon fine sea salt
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1/4 teaspoon black pepper
CROUTONS
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8 ounces (1/2-inch-thick) day-old sourdough bread slices (about 4 slices), torn into 1-inch pieces (about 5 cups)
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2 tablespoons extra-virgin olive oil
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3/4 teaspoon fine sea salt
SALAD
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4 medium Little Gem lettuce heads (about 1 1/2 pounds), leaves separated
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1 cup mixed fresh edible flowers (such as nasturtium, borage, or chive flowers)
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2 tablespoons chopped fresh flat-leaf parsley, cilantro, or basil
Directions
Make the dressing
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Toast coriander, cumin, and fennel in a small skillet over medium, stirring often, until fragrant, about 3 minutes. Remove from skillet; let cool 5 minutes. Transfer mixture to a spice grinder, and process until finely ground, about 10 seconds (or finely crush spice mixture using a mortar and pestle). Whisk together ground spices, oil, vinegar, lemon juice, mustard, salt, and pepper in a small bowl. Cover and chill until ready to use, up to 3 days.
Make the croutons
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Preheat oven to 400°F. Toss together bread, oil, and salt on a rimmed baking sheet lined with parchment paper until evenly coated. Bake in preheated oven until golden brown, 10 to 15 minutes, stirring once halfway through bake time.
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Place lettuce leaves and half of the croutons in a large bowl; add dressing, and toss to coat. Transfer salad to a large platter; sprinkle evenly with edible flowers, herbs, and remaining croutons.
Suggested Pairing
Tarragon-scented, lemony Sauvignon Blanc.