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benne lemon zest lemon juice extra-virgin olive oil kosher salt freshly ground white pepper unsalted butter bread crumbs heirloom
Viewed: 28 - Published at: 7 years agoIngredients
- 1/2 cup plus 1 tablespoon benne (sesame) seeds (2 1/2 ounces)
- 1/2 teaspoon finely grated lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- Kosher salt
- Freshly ground white pepper
- 1 tablespoon unsalted butter
- 1/2 cup panko bread crumbs
- 2 pounds heirloom lettuces, torn into bite-size pieces
Method
- Preheat the oven to 375.
- Spread the benne seeds on a baking sheet and bake for 45 minutes, stirring once, until browned and fragrant.
- Transfer 1/2 cup of the seeds to a mini food processor and let cool; reserve the remaining 1 tablespoon of seeds for garnish.
- Add the lemon zest and juice and 1/4 cup of cold water and puree until a paste forms.
- With the machine on, drizzle in 1/2 cup of the olive oil.
- Season the dressing with salt and white pepper.
- In a medium skillet, melt the butter in the remaining 1 tablespoon of olive oil.
- Add the panko and cook over moderate heat, stirring occasionally, until golden, about 5 minutes.
- Season with salt and white pepper; let cool completely.
- In a large bowl, toss the lettuce with the dressing and season lightly with salt.
- Sprinkle the toasted panko on top, garnish with the reserved 1 tablespoon of toasted benne seeds and serve.
