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Wedge Salad with Pan Croutons
A bright and flavourful iceberg salad drizzled with creamy buttermilk and blue cheese dressing and topped with homemade crunchy croutons.
YIELDS
4
Ingredients
- 1/2 cup (125 ml) buttermilk
- 2 tablespoons (30 ml) sour cream
- 2 tablespoons (30 ml) mayonnaise
- 1/2 lemon, zested and juiced
- 1 1/2 teaspoons onion powder
- 3/4 cup (120 g) crumbled blue cheese, divided
- 1 tablespoon parsley, finely chopped
- 3 tablespoons chives, finely chopped, divided
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons (30 ml) 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 the buttermilk, sour cream, mayonnaise, lemon zest, lemon juice, and onion powder. Stir in one-quarter cup of the blue cheese, the parsley, and one 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. 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, nectarine, radishes, and the remaining half a cup of blue cheese—Scatter over the croutons and two tablespoons of chives, and season with more pepper. Enjoy!
TIP: Feel free to substitute the olive oil for the croutons with two to three strips of bacon. 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.
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