The taste of fresh ground coriander is a refreshing floral, citrusy flavor with a little bit of nuttiness to it. I like to use it as one would pepper when I don’t want the bite or heat pepper can bring. I have a pepper mill just for coriander seed I like it so much. I suggest giving it a try. Find an old mill at the flea market, or grind some up and try it to see what you think before buying a new mill.
INGREDIENTS:
4 cups Little Gem lettuce, cleaned and torn into bite-sized bits 2 cups oak leaf lettuce, cleaned and torn into bite-sized bits 1 – 1½ cups Quickled Leek rings, drained 2 tablespoons cilantro leaves (snipped from stems with scissors for ease) Salt and pepper to taste Fresh ground coriander seed to taste (this is best done with a pepper mill) 1 cup Cilantro Meyer Lemon dressing, or as neededMETHOD:
Put the lettuces in a bowl and drizzle with just enough dressing to moisten. Toss to coat. Scatter with the cilantro leaves and toss.
Divide amongst 4 plates.
Pile the leek quickles in the center of the salad, season lightly with salt and pepper, and season a little more with the coriander seed.
Serve cold.
Serves: 4
Source: Chef Andrew E Cohen
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