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By Georgina Hayden
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Place a non-stick frying pan on a medium heat and dry-toast the almonds until golden, then add the seeds.
Sprinkle in the sugar, a generous pinch of sea salt and gently caramelise until all the sugar has dissolved. Don’t stir, or it will form large crystals.
Gently swirl the pan until you have a gorgeous golden caramel, then poor the mixture onto a greaseproof-lined tray. Leave to one side to cool.
Cut the lettuces and endives into large wedges, through the stem so that they stay in one piece. Rinse, if needed, and dry with kitchen paper.
Arrange them on a serving platter and leave to one side.
Make the dressing by spooning the buttermilk into a jam jar, season well and grate in the lemon zest. Squeeze in the juice from 1 lemon and add a couple of spoonfuls of oil. Shake the dressing to mix well and set aside.
In a pestle and mortar, crush the caramelised nuts and seeds so you have fine bits and chunky pieces.
Drizzle the buttermilk dressing over the salad wedges. Finely chop and scatter over the chives along with the crushed nuts and seeds.