produced & styled by ANNA KOCHARIAN
photography by MICHAEL WILTBANK
The wedge salad has a firm spot in culinary history, and we think it’s time to pull it out of the archives. A summer staple, this refreshing dish often comes with a handful of veggies, a touch of bacon, and a drizzle of buttermilk dressing. We took to the domino test kitchen to revamp the standard iceberg wedge – the sadly often-overlooked green in the produce aisle – with a fresh summer twist in mind. The result? A loaded dish that delights the eyes first, and the appetite second.
- ½ avocado, diced
- ½ cup radishes, thinly sliced
- ½ cup onions, thinly sliced
- bacon, to taste
- ½ cup blue cheese, roughly chopped
- 1 cup sliced heirloom cherry tomatoes
- 2 tablespoons olive oil
- a pinch of sea salt
- 1 cup buttermilk
- 1/2 cup mayo
- 1 heaping tablespoon blue cheese
- 2 tablespoons chopped chives
Mixed the sliced heirloom cherry tomatoes with the olive oil and season with the sea salt. Mix to combine and set aside to chill.
In a large bowl or cup, whisk the buttermilk with the mayo, until fully combined. Add in the blue cheese and whisk. Top with a teaspoon of the chopped chives.
- Slice the iceberg lettuce head from both the top and the bottom, creating a stable base for the salad, and a flat top to hold the toppings.
- Spoon the marinated tomatoes onto the lettuce and add on the toppings.
- Drizzle on the buttermilk dressing and garnish with the remaining chives.