Hand Salad With Buttermilk, Grapefruit, and Mixed Seeds Recipe

Hand Salad With Buttermilk, Grapefruit, and Mixed Seeds Recipe

  • 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)
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Sprinkle remaining assorted seeds over remaining infused cream and serve alongside lettuce wedges for dipping.
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