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Salads

Classic Wedge Salad

“A big piece of chilled iceberg lettuce is topped in a dressing that’s rich, tart, creamy and herby, with a strong finishing note of black pepper.” — Freddy Laliberté

Ingredients


Serves 4

Heavily Herbed Buttermilk Ranch Dressing (batch)

  • 1 cup buttermilk
  • 1 cup mayonnaise
  • 1 cup full-fat (14%) sour cream
  • 1 cup finely chopped fresh dill fronds
  • 1/4 cup finely diced (brunoise) shallots
  • 3 cloves finely minced garlic
  • 2 tbsp fresh lemon juice
  • 1 tbsp sea salt
  • 1 tbsp freshly cracked black pepper
  • Zest 1 lemon
  • 3 dashes hot sauce

Salad

  • 1 head iceberg lettuce
  • 1 cup Heavily Herbed Buttermilk
  • Ranch Dressing (see previous column)
  • 1 beefsteak tomato, diced
  • 1 cup crumbled blue cheese (or to taste)
  • 8 slices cooked bacon, whole or crumbled
  • 4 radishes, cut into thin slices (use a mandoline)
  • 1 green onion, finely sliced, for garnish

Directions

Make Dressing

  1. In bowl, combine all ingredients. Stir well. Set aside to pour over wedge salad. (Also great as a dip for crudités.) Refrigerate leftover dressing for up to 1 week.

Make Salad

  1. With sharp knife, trim base of iceberg lettuce a bit. Remove parts of stem that will be unpleasant to eat but leave just enough to help hold wedges together.
  2. Placing stem-side upright on cutting board, cut head of lettuce in half. Then place each half cut-side down, and cut each half into 2 or 3 wedges, depending on number of guests.
  3. Arrange each wedge cut-side up on serving plate. Pour about . cup of dressing over each serving but add more if needed for coverage — toppings need something to stick to.
  4. Sprinkle each wedge evenly with tomato, blue cheese, bacon and radish slices. Garnish with green onions.
  5. Carry slowly to table, lest your delicious toppings tumble to the floor.

Source

Recipes from Heydays at The June Motel: Beach Town Classics by Freddy Laliberté and Evan Baulch, with Katie Laliberté and Emma Baulch. ©2024 Freddy Laliberté and Evan Baulch, with Katie Laliberté and Emma Baulch. Published by House of Anansi Press

  • Photographer Lauren Miller
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