Hand Salad With Buttermilk, Grapefruit, and Mixed Seeds
Hand Salad With Buttermilk, Grapefruit, and Mixed Seeds is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Toast coriander seeds and fennel seeds in a dry small skillet over medium heat, shaking often, until fragrant, about 2 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionToast coriander seeds and fennel seeds in a dry small skillet over medium heat, shaking often, until fragrant, about 2 minutes.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.