I had forgotten the homey joys of a giant bowl packed with salad greens, various chopped vegetables and fruit, some cheese, nuts and seeds, etc.
1 teaspoon Diamond Crystal kosher salt, plus more8 ounces butter lettuce or little gem lettuces , whole leaves separated, washed and dried4 ounces Gruyère, Point Reyes Toma or another semi-firm, lightly aged cheese, rind removed and cut into 1/2-inch cubes1. Make the buttermilk dressing: Place the mayonnaise in a medium bowl and, while whisking, slowly pour in the buttermilk . Add the lemon juice, mustard, salt, cayenne and season with pepper.
1/2 cup roughly chopped herb leaves, preferably a mix of dill, mint, cilantro and/or flat-leaf parsley1. In a small skillet set over medium heat, warm the cumin seeds, swirling often, until fragrant and toasted, about 3 minutes. Transfer the cumin seeds to a large bowl. Add the olive oil, vinegar, honey and salt to the cumin seeds and whisk to combine. Stir in the onions and let stand for 2 minutes in the dressing.
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