Butter Lettuce with Poppy Seed and Tarragon Creme Fraiche Dressing

Serves 12

2 Tablespoons poppy seeds
1/2 cut creme fraiche
1/4 cup yogurt
1/4 cup coarsely chopped fresh tarragon, plus two tablespoons whole tarragon leaves
4 tablespoons fresh lemon juice
1/2 teaspoon minced garlic
pinch of cayenne
kosher salt
4 or 5 heads butter lettuce (about 24 ounce total), trimmed, washed, dried, and torn by HAND into bite size pieces (about 20 cups)
freshly ground black pepper

In a small dry skillet, toast the poppy seeds lightly over medium heat for 1 to 2 minutes. Transfer to a cool plate.

In a small bowl, combine the creme fraiche, yogurt, chopped tarragon, lemon juice, garlic and poppy seeds. Stir in 2 to 4 tablespoons water to thin the mixture to a creamy salad dressing consistency. Season with cayenne.

Just before serving, toss the butter lettuce in a large bowl with just enough of the dressing to lightly coat the leaves, Season with salt and pepper to taste. Portion onto salad plates, scatter the whole tarragon leaves on the top, and serve.