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. Iceberg Wedge Salad with Creamy Buttermilk Dressing.
- .75 cup buttermilk
- ½ cup mayonaisse
- ¼ cup shallots, minced
- 3 tablespoon chives, minced
- 1 tablespoon fresh lemon juice
- ¼ teaspoon celery salt
- 1 head iceberg lettuce, core trimmed but left mostly intact
- 1 cup cherry tomtoes, some whole some halved according to size
- salt and pepper, to taste
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.