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Hand Salad With Buttermilk, Grapefruit, and Mixed Seeds

['1/2 teaspoon coriander seeds', '1/4 teaspoon fennel seeds', '1 garlic clove, crushed', '1 2-inch-wide strip lemon zest', '1/2 cup heavy cream', '1 tablespoon buttermilk', 'Kosher salt', '1/4 teaspoon finely grated serrano chile', '1/2 teaspoon finely grated grapefruit zest', '2 tablespoons fresh grapefruit juice', '2 teaspoons fresh lemon juice', '2 teaspoons red wine vinegar', '1 teaspoon finely grated peeled ginger', '1 pound Bibb lettuce, Little Gem, or baby romaine, cut into wedges', '2 tablespoons assorted seeds (such as sunflower, sesame, and/or poppy)', 'Olive oil and Aleppo-style pepper (for serving)']

Toast coriander seeds and fennel seeds in a dry small skillet over medium heat, shaking often, until fragrant, about 2 minutes. Let cool. 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.

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