Big Leafy Salad with Tangy-Toasted Dressing
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!
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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.