Bibb Lettuce with Roasted Garlic and Black Pepper Buttermilk Dressing

Ingredients 3 whole heads of bibb lettuce 3 cups buttermilk 1 cup sour cream 1 head of roasted garlic 4 tablespoons black pepper ½ cup chopped cilantro 2 each whole jalapeño peppers roasted, peeled, seeded, and chopped 1 cup reggiano parmesan 1 cup lemon juice ¼ sliced cucumber Pumpkin seeds to garnish Feta cheese to garnish Sugar snap peas to garnish (serves 6) 1. Begin by slowly roasting the whole heads of garlic in the oven by placing the garlic on top of some kosher salt and roasting in the oven for approximately 3 and ½ hours at 250 degrees. 2. When the garlic is done roasting set aside to cool. 3. On a very hot grill, place the jalapeño peppers on top and charr the skin, turning occasionally. 4. Once roasted, place into a sealed container. Wait about twenty minutes, uncover, and begin to peel the skin off, discard skin. 5. Dice the peppers and place to the side. 6. Place all nine dressing ingredients into a high-speed blender and process until well mixed. Season with salt, pepper, and adjust the seasoning. 7. Separately in a skillet, toast the pumpkin seeds until they are golden in color and set them aside. 8. To serve, pull apart the lettuce and place it in a large bowl. Season the greens lightly and drizzle the dressing around them making sure to coat each leaf. 9. Place the greens in the center of the plate. Top with the cucumbers, snap peas, feta cheese, pumpkin seeds, and the reggiano parmesan.  Photograph: Justin Coit