There’s nothing like biting into a crispy iceberg lettuce salad. Cutting it into wedges intensifies that desirable crisp factor. This wedge salad with sour cream dressing reminds me of summer, however, by all means make it all year long.
When shopping for iceberg lettuce I try to select one that is not too heavy. My thought is that a medium to light weight head of iceberg has more of those delightful wavy interiors between each leaf and that means extra crispy. If the lettuce is heavy the leaves tend to be very compact (like cabbage) and I find that indicates denser lettuce with less crunch.
Avocado adds a bit of richness to this wedge salad and radishes add color and more crunch. Slicing the radishes in thin rounds and soaking them in an ice water bath transforms them into radish chips. The dressing for this salad can be made in a jiffy. You can even make it a day in advance if you prefer. Bon appetit!
Wedge Salad with Sour Cream Dressing
4
servingsAdapted from Bon Appetit magazine
Ingredients
3/4 cup sour cream (I use Green Valley lactose free)
1/4 cup mayonnaise
1 small garlic clove, finely grated (microplane works great)
2 teaspoons finely grated lemon zest
3 tablespoons fresh lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper + more for serving
1 head iceberg lettuce (about 1 pound)
2 small avocados, halved and diced (large dice)
2 medium radishes, sliced very thin, chilled in ice water bath for 5 minutes (optional)
2 tablespoons minced chives
Directions
- Whisk together sour cream, mayonnaise, garlic, lemon zest, lemon juice, salt and pepper in a medium bowl. Add more salt and pepper to taste. Dressing can be made 1 day ahead, cover and chill.
- Trim root end of lettuce; discard any wilted outer leaves. Cut into quarters lengthwise, then cut each quarter into 3-inch pieces being careful not to separate the wedges into leaves. Transfer to a large platter. Tuck avocado pieces and radish slices if using, among the lettuce.
- Spoon half of the dressing over the salad and top with chives; season with pepper. Serve with remaining dressing alongside.
