Green coriander seeds, crushed as a filler or topping for bakes (like this pillowy milkbread stuffed with chicken of the woods mushrooms), are brighter in flavor than the dry seeds.
But green coriander shines when used raw: In salads, in dressings, on eggs, atop tender tofu, and in last-minute, finishing marinades for fish or mushrooms straight off the grill.
I first made this perfumed dressing using the zest of unripe yuzu, which grows in a pot near my cilantro. (Their chance proximity planted an idea, and it was a good one.) Yuzu can be hard to find, so use lemon or even clementine zest, instead.
Green Coriander Seed and Citrus Dressing
The vibrant flavor and scent of this versatile, simple dressing, may be life-changing. Or at least, bowl-licking.
- ½ teaspoon fresh green coriander seeds (about 8 seeds)
- ¼ teaspoon microplaned lemon zest
- 1 Tablespoon + 1 teaspoon lemon juice (about ½ lemon)
- Large pinch salt
- Large pinch sugar
- 1 garlic clove, microplaned
- 3 Tablespoons extra virgin olive oil
- 8 mint leaves, shredded
Using the flat of a chef’s knife, mash the coriander seeds on a chopping board. Combine all the ingredients in a small jug or bowl. Whip with a fork until emulsified.
Lunch-Bowl Salad
Serves 2
A fresh market salad. You can substitute steamed green or wax beans, raw peas, use basil instead of mint; you’re looking for a balance of crisp and creamy textures.
- 2 large eggs, boiled for 8 minutes
- ½ cup Greek yogurt
- 1 ripe avocado, peeled and sliced lengthways
- 2 radishes, quartered
- 4 baby, or 1 Persian cucumber, thinly sliced
- 3 baby red onion bulbs (substitute scallions), quartered and separated
Peel and half the boiled eggs. Divide the yogurt between the two bowls, and spread it as a bed for the other ingredients. Arrange the vegetables and eggs in the bowls, and pour the just-emulsified green coriander dressing over everything.
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