Hand Salad With Buttermilk Grapefruit And Mixed Seeds Recipes

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HAND SALAD WITH BUTTERMILK, GRAPEFRUIT, AND MIXED SEEDS



Hand Salad With Buttermilk, Grapefruit, and Mixed Seeds image

These snaggable, snackable wedges have more in common with a bowl of party mix than any perfunctory salad.

Provided by Andy Baraghani

Categories     Bon Appétit     Salad     Lettuce     Seed     Grapefruit     Buttermilk     Dinner     Lunch     Appetizer     Wheat/Gluten-Free     Vegetarian     Graduation     Anniversary

Number Of Ingredients 16

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)

Steps:

  • 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.

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  • 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.

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