Super Seed Salad with Crunchy Apple and Miso Vinaigrette
Adding a heap of toasted seeds to this salad adds appealing crunch and plenty of good nutrition. Consider making a double batch of seeds while you're at it and store the extras in a jar to add to other salads and vegetable dishes. If you don't have coriander seeds, add 1/4 tsp ground coriander to the vinaigrette. Taste and add more coriander, if desired.
Ingredients
Miso Vinaigrette
- 2 teaspoons white or mellow miso paste (sold in the refrigerated section of the market)
- 1 teaspoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon pure maple syrup
- 1/3 cup extra-virgin olive oil
Salad
- 1/2 teaspoon extra-virgin olive oil
- 3 tablespoons raw pepitas
- 3 tablespoons raw sunflower seeds
- 1/4 teaspoon kosher salt
- 1 heaping tablespoon sesame seeds
- 2 teaspoons coriander seeds (lightly crushed in a mortar and pestle or lightly chopped with a chef's knife)
- 1 head butter or red leaf lettuce, washed, dried, and torn into large pieces
- 2 handfuls roughly chopped endive, radicchio, or escarole (or arugula)
- 1 crisp apple cut into thick matchsticks
- Freshly ground black pepper
Instructions
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To make the vinaigrette, in a medium bowl, whisk together the miso, Dijon, vinegar, and maple syrup until smooth with no tiny lumps. Drizzle in the olive oil while vigorously whisking until blended. Set aside.
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Heat the 1/2 tsp olive oil over medium in a medium/large skillet. Tilt the pan to distribute the oil, then add the pepitas, sunflower seeds and salt. Toast the seeds, stirring regularly, until the sunflower seeds begin to brown. Add the sesame seeds and coriander seeds and continue to cook until the sesame seeds are golden. Transfer to a small plate to cool.
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In a large salad bowl, toss together the lettuces, chicories, and apple. Just before serving, drizzle on some of the dressing, adding a light dusting of black pepper, and toss the salad. Taste and add more dressing if needed. Scatter the seeds over the top and serve immediately.