Ingredients: For the dressing
Ingredients: For the salad
- Combine the pear cubes with the lemon juice in a small bowl, and set aside.
- Make the dressing: Toast the coriander seeds in a skillet set over medium heat until lightly golden. Then grind the seeds fine with a mortar and pestle. Combine the ground coriander, lemon juice, sugar, salt, and pepper in a bowl, and whisk to dissolve the sugar. Slowly whisk in the oil.
- Drain the pear, and place the cubes in a salad bowl. Add the watermelon, cherry tomatoes, radishes and turnips, parsley, and basil. Toss to combine. Add the salad greens, toss again, and drizzle with the dressing. Serve immediately.
This featured recipe has been adapted from the cookbook Sunday Suppers: Recipes and Gatherings by Karen Mordechai (© Clarkson Potter, 2014). For more delicious dishes, pick up your own copy of Sunday Suppers: Recipes + Gatherings on Amazon.com.