Heirloom Lettuces with Benne Seed Dressing

1. 1

   Preheat the oven to 375.

2. 2

   Spread the benne seeds on a baking sheet and bake for 45 minutes, stirring once, until browned and fragrant.

3. 3

   Transfer 1/2 cup of the seeds to a mini food processor and let cool; reserve the remaining 1 tablespoon of seeds for garnish.

4. 4

   Add the lemon zest and juice and 1/4 cup of cold water and puree until a paste forms.

5. 5

   With the machine on, drizzle in 1/2 cup of the olive oil.

6. 6

   Season the dressing with salt and white pepper.

7. 7

   In a medium skillet, melt the butter in the remaining 1 tablespoon of olive oil.

8. 8

   Add the panko and cook over moderate heat, stirring occasionally, until golden, about 5 minutes.

9. 9

   Season with salt and white pepper; let cool completely.

10. 10

    In a large bowl, toss the lettuce with the dressing and season lightly with salt.

11. 11

    Sprinkle the toasted panko on top, garnish with the reserved 1 tablespoon of toasted benne seeds and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.