Classic Wedge Salad
Serves 410 mins prep10 mins cook
Thick wedges of iceberg lettuce served with a creamy ranch dressing, crisp prosciutto and salty parmesan cheese.
0 servings
What you need
Instructions
0 Preheat your oven to 400 degrees 1 Place your bacon or prosciutto on a non-stick or parchment lined baking sheet and bake until crispy 2 Transfer the bacon or prosciutto onto a paper towel lined plate until ready to use 3 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 8 Remove the top two layers from the head of iceberg and cut into wedge shaped quarters 9 Rinse each wedge under cold water and then transfer onto a paper towel lined plate to drain and pat dry with paper towels 13 Drizzle each wedge with dressing and top with crumbled bacon or prosciutto, quartered tomatoes and shredded cheese 14 Garnish with finely chopped chives or parsley and fresh cracked pepper (optional)View original recipe