Little Gem Salad with Toasted Spice Vinaigrette

吐司香菜、孜然和茴香在小斯基尔let over medium, stirring often, until fragrant, about 3 minutes. Remove from skillet; let cool 5 minutes. Transfer mixture to a spice grinder, and process until finely ground, about 10 seconds (or finely crush spice mixture using a mortar and pestle). Whisk together ground spices, oil, vinegar, lemon juice, mustard, salt, and pepper in a small bowl. Cover and chill until ready to use, up to 3 days.

预热烤箱至400°F. Toss together bread, oil, and salt on a rimmed baking sheet lined with parchment paper until evenly coated. Bake in preheated oven until golden brown, 10 to 15 minutes, stirring once halfway through bake time.

Place lettuce leaves and half of the croutons in a large bowl; add dressing, and toss to coat. Transfer salad to a large platter; sprinkle evenly with edible flowers, herbs, and remaining croutons.