Clementine & Local Living Butter Lettuce Salad Recipe
Fennel, Carrots, Smoked Paprika & Cayenne Pepitas & Buttermilk Pernod Dressing
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Ingredients
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Salad Base
Spices
Dressing
Method
Salad Preparation
- 1
- 2
Toast the Pepitas
In a dry skillet over medium heat, toast the pepitas for about 5 minutes until they become fragrant and slightly golden. Add smoked paprika and cayenne pepper, stirring to combine, and remove from heat.
Dressing Preparation
- 3
Make the Dressing
In a bowl, whisk together the buttermilk, Pernod, lemon juice, honey, salt, and black pepper until smooth and well combined.
Assembly
- 4
Combine Salad Ingredients
In a large salad bowl, combine the butter lettuce, fennel, carrots, clementine segments, and toasted pepitas.
- 5
Dress the Salad
Pour the buttermilk Pernod dressing over the salad and gently toss to combine. Serve immediately.