Jamie Magazine
By Georgina Hayden
Salad wedges with buttermilk dressing
20 mins
Not Too Tricky
serves 8
About the recipe
Recipe From
Ingredients
75g almonds
1 handful of mixed seeds
125g sugar
1 iceberg lettuce
4 little gem lettuces
4 endives
150ml buttermilk
2 lemons
extra virgin olive oil
1 bunch of fresh chives
Method
- 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.
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