Bibb-and-Citrus Salad with Sesame Crunch

Name: Bibb-and-Citrus Salad with Sesame Crunch
Prep time: 40 min
Total time: 70 min
Ingredients: 0.5 cup coarsely chopped almonds; 0.25 cup white sesame seeds; 1 teaspoon ground coriander; 1 teaspoon sugar; Kosher salt and freshly ground pepper; 1 tablespoon whisked egg white (from 1 large egg); 3 ruby-red grapefruits; 2 teaspoons Dijon mustard; 3 tablespoons white-wine vinegar; 0.125 teaspoon ground coriander; 2 tablespoons almond oil; 4 tablespoons neutral oil, such as safflower or grapeseed; Kosher salt and freshly ground pepper; 3 heads Bibb or Boston lettuce, outside leaves discarded, inner leaves washed well and dried; 3 avocados, peeled, pitted, and cut into ¼-inch slices; 0.5 cup lightly packed fresh herbs, such as parsley or mint, or a combination

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By

Martha Stewart Test Kitchen

Updated on March 21, 2019

bib and citrus salad — Photo: The Ingalls

Prep Time:

40 mins

Total Time:

1 hr 10 mins

Yield:

6 to 8 Serves

Colorful and fresh, with ruby-red grapefruit, avocado, and soft lettuce leaves, this salad is a lively mix of flavors and textures. Tender herbs and a sesame-almond crunch make it truly next level.

Ingredients

Sesame Crunch

½ cup coarsely chopped almonds
¼ cup white sesame seeds
1 teaspoon ground coriander
1 teaspoon sugar
Kosher salt and freshly ground pepper
1 tablespoon whisked egg white (from 1 large egg)

Salad

3 ruby-red grapefruits
2 teaspoons Dijon mustard
3 tablespoons white-wine vinegar
⅛ teaspoon ground coriander
2 tablespoons almond oil
4 tablespoons neutral oil, such as safflower or grapeseed
Kosher salt and freshly ground pepper
3 heads Bibb or Boston lettuce, outside leaves discarded, inner leaves washed well and dried
3 avocados, peeled, pitted, and cut into ¼-inch slices
½ cup lightly packed fresh herbs, such as parsley or mint, or a combination

Directions

Sesame Crunch:
Preheat oven to 350 degrees. Combine almonds, sesame seeds, coriander, sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl. Add egg white and stir to combine. Spread mixture into a single layer on a rimmed baking sheet.
Roast, stirring once, until golden and crunchy, about 12 minutes. If sticking to pan, scrape up with a spatula, then let cool completely. Crunch can be stored in an airtight container at room temperature up to 1 week. (Makes 3/4 cup.)
Salad:
Remove peel and white pith from grapefruits. Slice 2 into 1/4-inch-thick rounds. Hold remaining grapefruit over a bowl and cut between membranes, allowing segments to fall into bowl. Squeeze juice into bowl.
Whisk together mustard, vinegar, 2 teaspoons juice, and coriander. Gradually whisk in both oils until thick and emulsified. Season with salt and pepper.
Toss lettuce with 1/4 cup dressing; season with salt and pepper. Serve with avocados, grapefruit slices and segments, herbs, and sesame crunch, drizzled with more dressing.