Food & Cooking Recipes Salad Recipes Bibb-and-Citrus Salad with Sesame Crunch Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 21, 2019 Print Rate It Share Share Tweet Pin Email 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. Rate it Print