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
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.
Recipe designer – Vicky Gosse
Photo credit – Georgia Gosse