Hand Salad With Buttermilk, Grapefruit, And Mixed S

Name: Hand Salad With Buttermilk, Grapefruit, And Mixed Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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.

196

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 teaspoon coriander seeds, 1/4 teaspoon fennel seeds, 1 garlic clove, crushed, 1 2-inch-wide strip lemon zest, and more.

Yes, Hand Salad With Buttermilk, Grapefruit, And Mixed Seeds falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Hand Salad With Buttermilk, Grapefruit, And Mixed Seeds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions