Iceberg Wedge Salad

September 17, 2018

Iceberg Wedge Salad

Plump, refreshing iceberg is stimulated by spicy, unctuous ranch dressing, The bright acidity of tomato is balanced by olives’  salty umami. 

ICEBERG WEDGE SALAD

1 head iceberg lettuce, washed and quartered

16 cherry tomatoes, halved and liberally salted

16 kalamata olives, pitted and halved 

Ranch Dressing

1 cup Mayo

1/2 cup Greek yogurt

1 tablespoon fresh parsley chopped finely

1-2 cloves garlic minced 

1/4 teaspoon dried dill

1 tablespoon fresh chives snipped (or 1/2 tablespoon dried chives)

1 teaspoon Worcestershire sauce

1 tablespoon fresh lemon juice 

Himalayan pink sea salt to taste

Ground pepper to taste

Add all ingredients to a jar and shake vigorously. 

Assemble by generously dribbling each wedge with dressing. Drain tomatoes and strew evenly over salad with dashes of olive.

XOXO Vicky

 

Recipe designer – Vicky Gosse

Photo credit – Georgia Gosse