Make the dressing
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Toast coriander, cumin, and fennel in a diminutive skillet over medium, stirring in general, till fragrant, about 3 minutes. Rob faraway from skillet; let frigid 5 minutes. Switch mixture to a spice grinder, and direction of till finely ground, about 10 seconds (or finely crush spice mixture using a mortar and pestle). Budge together ground spices, oil, vinegar, lemon juice, mustard, salt, and pepper in a diminutive bowl. Quilt and kick back till ready to make exhaust of, as much as 3 days.
Make the croutons
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Preheat oven to 400°F. Toss together bread, oil, and salt on a rimmed baking sheet lined with parchment paper till evenly covered. Bake in preheated oven till golden brown, 10 to quarter-hour, stirring once halfway through bake time.
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Contrivance lettuce leaves and half of the croutons in a mountainous bowl; add dressing, and toss to coat. Switch salad to a mountainous platter; sprinkle evenly with fit for human consumption flowers, herbs, and final croutons.
Urged Pairing
Tarragon-scented, lemony Sauvignon Blanc.
