- 2 teaspoons sesame seeds (preferably black and white)
- 1 teaspoon whole coriander seeds
- 2 tablespoons fresh lemon juice
- 1 teaspoon (packed) finely grated lemon peel
- 1/3 cup extra-virgin olive oil
- 1 large head of romaine lettuce, torn into bite-size pieces (about 16 cups)
- 4 cups baby arugula leaves
- Combine all seeds in heavy small skillet. Add large pinch of salt. Cook over low heat until white sesame seeds are pale golden, stirring occasionally, about 8 minutes. Using potato masher, press mixture in skillet until coriander seeds are coarsely crushed.
- Place lemon juice and peel in small bowl. Whisk in olive oil. Season dressing with salt and pepper. (Seeds and dressing can be made 8 hours ahead. Let stand at room temperature.)
- Combine romaine and arugula in large bowl. Add dressing and half of seeds; toss to coat. Sprinkle with remaining seeds and serve.