I recently enjoyed the Coastal Salad at Coco 500, particularly the coriander vinaigrette, which had toasted coriander seeds rather than fresh coriander (a.k.a. cilantro). It was so simple and tasty, I vowed to experiment with the delicious coriander vinaigrette.
This evening I made this delicious version, minus the frisee, and it was gorgeous! While not necessarily a close replica of the Coastal Salad, here's a salad I could happily eat year-round.
Next time, I'll skip the crushed toasted coriander seeds - unnecessary and not a good texture.
Pear & Spring Mix Salad with Coriander Vinaigrette:
6 oz Organic Spring Mix
1 D'Anjou Pear, thinly sliced
handful of almonds
1-1/2 tbsp meyer lemon olive oil
1 tsp white wine vinegar
1 tsp white wine
12 coriander seeds
1/2 tsp ground coriander
s & p
Toast the coriander seeds in a skillet over med. heat for 3 minutes. ( I crushed about half of them - don't bother - leave them whole.)
Toast the almonds in a skillet for 3 minutes.
Whisk together meyer lemon olive oil, vinegar, wine, coriander seeds, and ground coriander.
Combine the spring mix, pear, and almonds in a bowl. Toss with the vinaigrette. Season to taste.
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