This Italian Toasted Sesame Salad is the salad that accompanied my Mom’s Italian gravy, and for that reason alone, I have a deep nostalgia for it. Back then, iceberg lettuce was usually the only available variety, so I’ve upgraded the greens to add a bit more sophisticated dimension but kept the key elements that make it unique.
Want To Save This Recipe For Later?
Enter your email to have this recipe sent to your inbox.
We recommend serving it with our bucatini carbonara, rigatoni al forno, or rigatoni all’amatriciana, or add some grilled chicken or seafood to make the salad a meal on its own.
Key Ingredients and Substitutions
This recipe doesn’t have that many ingredients, but if you don’t like bitter greens, it would still be a great side for pasta with just romaine lettuce.
The complete ingredient list and measurements are listed in the printable recipe below.
- Romaine lettuce provides the crunch factor for this salad, but it was originally made with iceberg which still can work in a pinch.
- Radicchio, arugula, and flat-leaf parsley are the upgraded greens that elevate this 1980s recipe into this century. If you don’t have them available or don’t like the taste, some finely shredded purple cabbage, baby spinach, or curly parsley will help with the overall texture and flavor.
- Parmigiano Reggiano is the certified hard cheese from the provinces of Parma and Reggio Emilia in north central Italy, but you can substitute Pecorino Romano for a slightly more intense flavor or use parmesan, which is in the same style but aged less and with lower quality standards.
- Toasted sesame seeds are the ‘secret’ ingredient that makes this salad unique, so I highly encourage buying some and toasting them in a dry pan; however, in a pinch, you could add a drop of sesame oil to your salad dressing to still get that flavor note in the mix.
- Italian dressing is about as ubiquitous as it gets, so use your favorite. We make ours ‘fresh’ with Good Seasons Italian Dressing mix, subbing out half of the oil with olive oil, but we also use Trader Joe’s in a pinch.
How to Make Italian Toasted Sesame Salad
Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.
Pro-tip: Wait until 10-15 minutes before serving to dress this salad, as the greens can become soggy if you dress it too far in advance.
1. Prepare the Greens: Remove the bottom by the core and chop the romaine into 1 by 2-3 inch pieces. Rinse the baby arugula and remove any discolored pieces. Cut the radicchio in half and then half again, removing the white core. Carefully slice them into ribbons less than a ¼ inch thick. Sort through the parsley, pulling off complete leaves that are dark green.
2. Toast the Sesame Seeds: Heat a small frying pan or shallow skillet over medium-high, and add your sesame seeds. You can shuffle the pan back and forth to keep it moving or use a heat-resistant spatula. You’re looking for a golden brown color. Don’t leave the sesame seeds unattended since they can go from toasted to burned in under 20 seconds.
3. Grate or Shave the Parm: Shave the narrow edge of a wedge of Parmigiano Reggiano using a cheese slicer. Some grocery stores now have Parmesan cheese in tubs that are already shaved, so it is a convenient option, but the flavor of true Parmigiano Reggiano can’t be beaten. If you don’t have a cheese slicer, use the largest hole in a cheese grater or whatever pre-grated cheese you bought at the store.
3. Assemble the Salad: Using your hands or salad tongs, toss the salad to distribute the different greens evenly. Lifting half the salad with one hand, sprinkle some cheese, then replace the greens and sprinkle the rest on top. Sprinkle the toasted sesame seeds, then toss the salad again to distribute evenly. Finally, add your favorite Italian dressing and toss with salad tongs.
4. Serve: This Italian Toasted Sesame Salad should be served immediately after dressing with dressing. Serve with your favorite pasta dish.
Recipe Tips and Notes
- If prepping this salad ahead of time, wait to add the dressing until it is ready to be served.
- Add some protein like baked chicken, sauteed shrimp, or grilled pork to turn this salad into a complete meal.
What to Serve With Toasted Sesame Salad
This salad is the perfect side to a plate of pasta. Check out some of our faves:
- Bucatini Carbonara with Guanciale – combines crispy guanciale with pasta, then tossed in a creamy sauce of egg and Parmigiano Reggiano.
- Gnocchi with Asparagus in Lemon Cream Sauce – combines a lemon cream sauce, pillowy gnocchi, and crispy-tender asparagus then it is topped with a light dusting of beetroot powder.
- Creamy Mushroom Pasta – combines the earthy, umami-rich flavors of fresh mushrooms with a luscious, velvety sauce, all draped over perfectly cooked pasta. This comforting and flavorful pasta dish is a favorite for pasta enthusiasts and mushroom lovers.
Let’s Connect! If you make this recipe or any other recipe on Casual Epicure, please don’t forget to rate the recipe and leave a comment below. It helps others who are considering making our recipes and we love hearing about your cooking experiences. And if you snapped some shots, share them on Instagram, and be sure to tag @casual.epicure so we can feature them in our stories.
Italian Toasted Sesame Salad
Want To Save This Recipe For Later?
Enter your email to have this recipe sent to your inbox.
Equipment
- Small Skillet (6 inches)
- Salad Bowl
- Cheese Slicer optional
Ingredients
- 1 head romaine lettuce, with outer leaves removed
- 2 cups baby arugula
- ¼ head of radicchio
- 1 ½ cups Italian parsley
- 3 ounces Parmigiano Reggiano, shaved
- 1 ⅓ tablespoons white sesame seeds, toasted
- Italian dressing
Instructions
- Remove the bottom core and chop the romaine into 1 by 2-3 inch pieces.
- Sort through the baby arugula, removing any discolored pieces; rinse if necessary.
- Cut the radicchio in half and then half again, removing the white core. Carefully slice ¼ of the head into ribbons less than a ¼ inch thick.
- Sort through the parsley, pulling off complete leaves that are dark green in color.
- Add the arugula, romaine, radicchio, and parsley to a bowl. Using your hands or salad tongs, toss the salad to distribute the greens.
- Heat up a small frying pan or shallow skillet on medium-high, and add your sesame seeds. Use a heat-resistant spatula to move the sesame seeds back and forth to keep them moving. Once they have changed to a golden brown color remove them from the heat. Don't leave the sesame seeds unattended as they can go from toasted to burned in under 20 seconds.
- Using a cheese slicer, shave the narrow edge of a wedge of Parmigiano Reggiano.
- Lifting half the salad with one hand, sprinkle some of the cheese, then replace the greens and sprinkle the rest on top. Sprinkle the toasted sesame seeds then toss the salad to evenly distribute.
- Add your favorite Italian dressing and toss with salad tongs.
