Greens with Orange Vinaigrette and Toasted Sesame Seeds

Photo: Beatriz de Costa

Toasted sesame seeds add nutty intrigue to a salad of crunchy reds and greens; add A little avocado to make it even more delicious.


  • ¼ cup sesame seeds

  • 1 teaspoon cumin seeds

  • cup freshly squeezed orange juice

  • 3 tablespoons red-wine vinegar

  • 1 teaspoon coarse salt

  • 1 teaspoon sugar

  • ½ cup extra-virgin olive oil

  • Freshly ground pepper

  • 1 1/2 to 2 pounds crisp lettuces (such as romaine, radicchio, and frisee), cleaned, finely sliced, or torn into bite-size pieces (20 to 24 cups)


  1. In a small dry skillet over medium heat, toast the sesame seeds, shaking the pan until they are fragrant, 2 to 3 minutes, and set aside to cool.

  2. Repeat step 1 with the cumin seeds, and then grind the cumin seeds in a clean spice grinder or with a mortar and pestle until fine.

  3. In a medium bowl, whisk together the orange juice, red-wine vinegar, salt, and sugar. Gradually whisk in the olive oil, adding in a fine stream, until emulsified. Whisk in the ground cumin, and season with pepper to taste. Drizzle the dressing over salad, and sprinkle toasted sesame seeds over the top.

Cook's Notes

Toasting whole cumin seeds and grinding them in a spice grinder or with a mortar and pestle is the best way to bring out the flavor.

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