Iceberg Wedge Salad
Aka the most delicious salad!
This salad is the perfect side dish when entertaining, especially as a side to meat dishes. It’s easy to prepare and all elements can be done ahead - you can cook the bacon & croutons ahead, and blitz up the dressing and it comes together in 5 mins flat!
The dressing is a mix of avocado, sour cream, mayo, lemon juice and garlic - a few of my favourite things. It is so creamy and delicious and goes perfectly with the fresh crunchy lettuce!
This recipe is inspired from a salad I had at a steakhouse in New York, so if you are cooking steak this is a great side to go with it.
Enjoy & I hope you love it as much as I do!
Prep Time: 10 min
Cooking Time: 20 min
Serves: 4 - 6 as a side
Ingredients:
1 fresh iceberg lettuce, outer layers removed
6 slices of shortcut bacon
2-4 pieces of sourdough bread (depending on size)
Bunch of fresh chives, finely chopped
Dressing:
1 avocado
1 clove garlic crushed
1/4 cup sour cream
1/3 cup mayonnaise
1/2 lemon juiced
1 TBS white vinegar
1/4 TSP caster sugar
Pinch of salt
A little bit of water, to thin
Method:
Add all ingredients except for the water into a food processor and blitz until combined. Add a little bit of water to thin out the dressing and make it runny, add until you are happy with the consistency. Set aside
Finely chop the bacon and sourdough into little cubes.
Heat a pan over a high heat and add the bacon, cook until crispy and golden - about 10 mins. Remove and place on paper towel to drain - leaving the bacon fat in the pan
Add the sourdough cubes and cook in the bacon fat until crispy and golden. Set aside
When you are ready to serve, cut off the core of the lettuce and then cut the lettuce in half longways and then again in the middle so you have 4 pieces.
Top with the dressing and then sprinkle the bacon, chopped chives and sour dough on top.
You will have leftover dressing which I normally keep on the table as you will want more! Enjoy!
