Heirloom Lettuces with Benne Seed Dressing

• 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

1. Preheat the oven to 375.
2. Spread the benne seeds on a baking sheet and bake for 45 minutes, stirring once, until browned and fragrant.
3. Transfer 1/2 cup of the seeds to a mini food processor and let cool; reserve the remaining 1 tablespoon of seeds for garnish.
4. Add the lemon zest and juice and 1/4 cup of cold water and puree until a paste forms.
5. With the machine on, drizzle in 1/2 cup of the olive oil.
6. Season the dressing with salt and white pepper.
7. In a medium skillet, melt the butter in the remaining 1 tablespoon of olive oil.
8. Add the panko and cook over moderate heat, stirring occasionally, until golden, about 5 minutes.
9. Season with salt and white pepper; let cool completely.
10. In a large bowl, toss the lettuce with the dressing and season lightly with salt.
11. Sprinkle the toasted panko on top, garnish with the reserved 1 tablespoon of toasted benne seeds and serve.

benne, lemon zest, lemon juice, extravirgin olive oil, kosher salt, freshly ground white pepper, unsalted butter, bread crumbs, heirloom

Taken from www.foodandwine.com/recipes/heirloom-lettuces-with-benne-seed-dressing (may not work)