summer salad recipe: iceberg lettuce makes a comeback
Published May 27, 2016 6:00 AM
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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
MARINATED TOMATOES Mixed the sliced heirloom cherry tomatoes with the olive oil and season with the sea salt. Mix to combine and set aside to chill.
BUTTERMILK DRESSING 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.