Classic Wedge Salad
Serves 4
10 mins prep
10 mins cook
20 mins total
Thick wedges of iceberg lettuce served with a creamy ranch dressing, crisp prosciutto and salty parmesan cheese.
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)
