It has been a long summer so far and I am FAR from complaining about the summer, but my creative cooking I have to say is somewhat lacking these days. My hubby is BBQ’ing like a madman, which I love for obvious reasons (I don’t have to cook and very little clean up) BUT I am getting tired of the same old same old baked potato and Caesar salad on the side. I just can’t eat one more Caesar Salad with this gross artificial tasting bottle dressing.
Once in a while I order a Wedge Salad in restaurants and they usually taste really good and I am thinking that seems a pretty easy enough salad to try and make at home – I am not a good salad maker but that seems easy enough – and for sure it is! I finally made it, tested it out with my friend Christy yesterday and she loved it!
I would suggest to make it a day ahead so the herbs (chives, parsley and mint) and the garlic can really develop their flavors. I would also suggest to double up the portion, this dressing can be used as salad dressing but also for dipping veggies if you have friends over and don’t want to offer “bottled Ranch” dressing AND you can use it instead of butter or sour cream on your baked potatoes – absolutely delicious and so much more flavorful. I didn’t had an Avocado in the house and was too busy to boil eggs, but I think these should absolutely be additional toppings for this wedge salad, so I am including it into to recipe.Oh and homemade croutons would also be a nice option if you need to get rid of some older bread and just give it a quick bake in the oven with some oil and seasoning. And if you like nuts maybe top it with some pine nuts instead of croutons (make sure to toast the pine nuts so that they develop their nutty flavor). I can’t tell you how exited I am about this recipe – sounds so basic, I know – but this will now be the go to salad dressing and potato topping for the next couple of months.
Wedge Salad with Buttermilk Dressing.
Ingredients for 4 portions:
- 2 plum tomatoes
- 1 Avocado cut in small cubes
- 2 hard boiled eggs cut into small pieces
- Blue Cheese Crumbles
- 4-6 slices of thickly sliced bacon, cut into 2-by-1/2-inch pieces
- 1 medium head of iceberg lettuce, cut into 4 wedges
- Optional Croutons
- Optional Pine Nuts
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 1/3 cup mayonnaise
- 1/4 cup crème fraîche or sour cream
- 1/4 cup buttermilk
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped flat-leaf parsley
- 1-2 Garlic cloves (crushed)
- Salt and Pepper
- 3 tablespoons snipped chives
- optional: 1 1/2 teaspoons chopped mint
- In a small bowl, whisk the mayonnaise, crème fraiche/sour cream and buttermilk until smooth. Add the lemon juice, parsley, mint, 2 tablespoon of the chives and crushed garlic and season with salt and pepper. Refrigerate until chilled. I suggest to make it one day ahead.
- In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until browned and slightly crisp, 8 to 10 minutes. Transfer to paper towels to drain.
- Put each iceberg wedge on a plate, top with the buttermilk dressing, and then distribute the topics evenly onto the lettuce. Garnish with the remaining tablespoon of chives and serve with some additional buttermilk dressing on the side.