Hand Salad With Buttermilk, Grapefruit, and Mixed Seeds

Ingredients

• •½ teaspoon coriander seeds
• •¼ teaspoon fennel seeds
• •1 clove garlic
• •1 strip lemon zest
• •½ cup heavy cream
• •1 tablespoon buttermilk
• •1 to taste Kosher salt
• •¼ teaspoon serrano chile
• •½ teaspoon grapefruit zest
• •2 tablespoons grapefruit juice
• •2 teaspoons lemon juice
• •2 teaspoons red wine vinegar
• •1 teaspoon ginger
• •1 pound lettuce
• •2 tablespoons assorted seeds
• •1 to taste olive oil and Aleppo pepper

Cooking Instructions

1. 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.

   65 min

2. 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.

   5 min

3. 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.

   5 min

4. 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 min

5. 5.

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

   2 min