Wedge Salad with Pan Croutons

Deselect All

1/2 cup (125 milliliters) buttermilk

2 tablespoons (30 milliliters) sour cream

2 tablespoons (30 milliliters) mayonnaise

1 1/2 teaspoons onion powder

1/2 lemon, zested and juiced

1 tablespoon finely chopped fresh parsley

3/4 cup (120 grams) crumbled blue cheese

3 tablespoons finely chopped fresh chives

Kosher salt and freshly ground black pepper

2 tablespoons (30 milliliters) olive oil

2 slices bread, picked into large crumbs

1/4 teaspoon garlic powder

1 head iceberg lettuce, thickly sliced into rounds

1 peach or nectarine, cut into thin wedges

4 to 6 radishes, thinly sliced