Wedge Salad with Green Goddess Dressing
Cook time: 15 minutes
Serves: 4
INGREDIENTS:
Salad
- 1 head local lettuce, such as romaine, little gem, or butterhead
- 1 watermelon radish, sliced very thin
- 2 celery stalks, chopped
- 2 slices cooked bacon, chopped
- 4 ounces blue cheese, crumbled
- 1 loaf artisan bread, such as focaccia, baguette, or Italian loaf
- ¼ cup olive oil
- ¼ tsp red pepper flakes
- 2 cloves garlic, grated
- ½ tsp kosher salt
- ¼ tsp black pepper
Green Goddess Dressing
- 3 cups loosely packed tender herbs such as dill, cilantro, parsley
- ½ cup leafy celery tops (optional)
- ½ cup mayonnaise
- ½ cup Greek yogurt
- ½ cup buttermilk
- 1 tbs capers
- 2 cloves garlic
- zest and juice from 1 lemon
- kosher salt
- black pepper
PREPARATION:
Salad
Preheat the oven to 375°. Tear the artisan bread into small, jagged pieces and place on a
rimmed sheet pan. In a small bowl, whisk together the olive oil, red pepper flakes, grated garlic,
salt and pepper. Pour over the torn bread and toss to coat evenly. Toast in the oven for 15
minutes, tossing halfway, until the bread is deeply golden and crunchy. Remove from the oven
and set aside.
Leaving the root end intact, slice the head of lettuce into four wedges. Plate the lettuce wedges
with the cut side facing up and top with watermelon radish slices, celery, bacon, blue cheese
crumbles, and croutons. Drizzle green goddess dressing over top and serve.
Green Goddess Dressing
Roughly chop all herbs and place in the bowl of a food processor along with the celery tops (if
using), mayonnaise, yogurt, buttermilk, capers, garlic, lemon zest and juice, ½ tsp kosher salt,
and ¼ tsp black pepper. Puree until well blended, taste, and adjust seasonings to your
preference. Serve as a salad dressing or alongside fresh, local veggies for dipping.
From Season 5, Episode 506