Classic Wedge Salad
Thick wedges of iceberg lettuce served with a creamy ranch dressing, crisp prosciutto and salty parmesan cheese.
Servings: 4
Ingredients
- 1 head of iceberg lettuce, quartered
- 1/2 cup of mayonnaise
- 1/2 cup of sour cream
- 1 small clove of garlic, crushed
- 1/4 teaspoon of onion powder
- 1/4 teaspoon of celery salt
- 1/4 teaspoon of dried cilantro
- 1/4 teaspoon of dried parsley
- 1/4 teaspoon of salt
- a pinch of black pepper
- 1 tablespoon of fresh dill (or 1/2 teaspoon of dried dill)
- 4 pieces of thinly sliced prosciutto or thick sliced bacon
- 1/4 cup of cherry tomatoes, quartered
- 1/4 cup of parmesan or sharp cheddar, finely shredded
- fresh herbs or black pepper (optional garnish)
Instructions
- Preheat your oven to 400 degrees
- Place your bacon or prosciutto on a non-stick or parchment lined baking sheet and bake until crispy
- Transfer the bacon or prosciutto onto a paper towel lined plate until ready to use
- Make the dressing by combining 1/2 cup mayonnaise, 1/2 cup sour cream, 1 small clove of crushed garlic, 1/4 teaspoon of onion powder, 1/4 teaspoon of celery salt, 1/4 teaspoon of dried cilantro, 1/4 teaspoon of dried parsley, 1/4 teaspoon of salt, a pinch of black pepper and a tablespoon of finely chopped fresh dill. Thin the dressing, if necessary, with a splash of buttermilk, milk or a squeeze of lemon juice
- Remove the top two layers from the head of iceberg and cut into wedge shaped quarters
- Rinse each wedge under cold water and then transfer onto a paper towel lined plate to drain and pat dry with paper towels
- Drizzle each wedge with dressing and top with crumbled bacon or prosciutto, quartered tomatoes and shredded cheese
- Garnish with finely chopped chives or parsley and fresh cracked pepper (optional)