Wedge Salad with Pan Croutons
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 329
- Total Fat
- 24
- Saturated Fat
- 9
- Carbohydrates
- 20
- Dietary Fiber
- 4
- Sugar
- 9
- Protein
- 11
- Cholesterol
- 31
- Sodium
- 667
- Total: 15 min
- Active: 15 min
Ingredients
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
Directions
- Prepare the dressing by whisking together the buttermilk, sour cream, mayonnaise, onion powder and lemon zest and juice. Stir in the parsley, 1/4 cup of the blue cheese and 1 tablespoon of the chives. Season with salt and pepper and set aside.
- Place a skillet over medium heat and add in the oil. When hot, add in the bread, season with salt and pepper and toss to combine. Cook, stirring frequently, until lightly toasted, about 2 minutes. Scatter over the garlic powder and continue cooking for another minute or so until golden.
- Meanwhile, place the lettuce rounds onto serving plates and drizzle over the dressing. Top with the peach or nectarine and radishes as well as the remaining 1/2 cup blue cheese. Scatter over the croutons and remaining 2 tablespoons chives and season with more pepper.
Cook’s Note
Feel free to substitute the olive oil used for the croutons with 2 to 3 strips of bacon. Simply dice the bacon and cook over medium heat until crisp. Remove the bacon from the pan and fry the croutons in the bacon fat. Serve the salad as directed above with the bacon scattered over the top.