Hand-Held Salad With Buttermilk, Grapefruit, and Mixed Seeds

bon appétit salad lettuce seed grapefruit buttermilk dinner lunch appetizer wheat/gluten-free vegetarian graduation anniversary peanut free soy free tree nut free

Andy Baraghani

Unknown!

Source

Ingredients

1/2 teaspoon coriander seeds

1/4 teaspoon fennel seeds

1 garlic clove, crushed

1 2-inch-wide strip lemon zest

1/2 cup heavy cream

1 tablespoon buttermilk

Kosher salt

1/4 teaspoon finely grated serrano chile

1/2 teaspoon finely grated grapefruit zest

2 tablespoons fresh grapefruit juice

2 teaspoons fresh lemon juice

2 teaspoons red wine vinegar

1 teaspoon finely grated peeled ginger

1 pound Bibb lettuce, Little Gem, or baby romaine, cut into wedges

2 tablespoons assorted seeds (such as sunflower, sesame, and/or poppy)

Olive oil and Aleppo-style pepper (for serving)

Method

Toast coriander seeds and fennel seeds in a dry small skillet over medium heat, shaking often, until fragrant, about 2 minutes. Let cool. Using the side of a chef’s knife, lightly crush spices on a cutting board. Transfer to a small bowl and mix in garlic, lemon zest, and cream. Cover and chill 1 hour.

Strain infused cream through a fine-mesh sieve into a medium bowl; add buttermilk and whisk until soft peaks form. Season with salt, then mix in grated chile.

Whisk grapefruit juice, lemon juice, vinegar, and ginger in a large bowl and season with salt. Add lettuce wedges to bowl, season with salt, and toss to coat. Arrange lettuce wedges on a platter.

Using a small spoon, swipe some infused cream over lettuce wedges. Sprinkle with half of assorted seeds, then drizzle with oil and top with Aleppo-style pepper and grapefruit zest.

Sprinkle remaining assorted seeds over remaining infused cream and serve alongside lettuce wedges for dipping.