Iceberg Wedge Salad with Creamy Buttermilk Dressing

Description

Remember Iceberg lettuce? It was the lettuce of your childhood: A big, round ball wrapped in cellophane, ready to be torn apart to adorn a juicy burger, or sliced thin and snuggled inside crunchy tacos, or best yet, smothered under a thick and creamy salad dressing. This retro-style salad will make you remember why Iceberg lettuce is so satisfying.

Ingredients:

0.75 c buttermilk

0.5 c mayonaisse

0.25 c shallots, minced

3 T chives, minced

1 T fresh lemon juice

0.25 t celery salt

1 head iceberg lettuce, core trimmed but left mostly intact

1 c cherry tomtoes, some whole some halved according to size

0 salt and pepper, to taste

Yield	Servings
Source	Adapted from Martha Stewart Living
Prep time	30 minutes
Recipe	First Courses Lunch Quick and Easy Salad Side Dish Vegetarian
Ingredients	shallot mayonaisse iceberg lettuce chives cherry tomatoes buttermilk

Yield

Source

Adapted from Martha Stewart Living

Prep time

30 minutes

Recipe

First Courses Lunch Quick and Easy Salad Side Dish Vegetarian

Ingredients

shallot mayonaisse iceberg lettuce chives cherry tomatoes buttermilk

Directions

Whisk together buttermilk, mayonaisse, shallots, chives, lemon juice, celery salt, and a little salt and pepper in a small bowl. Cover with plastic wrap, and refrigerate until cold, about 30 minutes.

Cut lettuce lengthwise into quarters. Transfer a wedge to each of 4 plates. Drizzle each wedge with some dressing, and garnish with tomatoes and additional cracked black pepper.

Notes:

serves 4

Adapted from Martha Stewart Living