Wedge salad

By Rodney Bowers
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A fresh and crunchy salad to serve your crowd this summer. 

SERVES
4
 TO
6

Ingredients

Pickled Onion

  • 1 medium red onion, finely slicied
  • 1 cup red apple cider or white wine vinegar
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 2-3 sliced jalapeño (optional)

Dill Dressing

  • 1 cup mayonnaise
  • 1/2 oat milk
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon maple syrup
  • 2 teaspoon white miso
  • 1 clove garlic, finely minced
  • 1 teaspoon dehydrated onion
  • 1/2 teaspoon paprika
  • 1 teaspoon dill
  • 1 tablespoon chives
  • 1/4 tablespoon sea salt
  • Black pepper, to season
  • 6 oz blue cheese, crumbled + more for garnish (optional)

Wedge Salad

  • 1/4 cup grape tomatoes, halved
  • 1 head iceberg lettuce
  • 1/4 cup dill sprigs
  • 1/2 bunch green onions
  • 1/2 cup smoked almonds, sliced
  • 1/4 cup pickled red onion
  • Salt and black pepper, to season

Directions

Pickled Onion

  1. In a small saucepan, heat up vinegar, sugar and salt until hot and sugar dissolves.
  2. Pour over onion and jalapeno slices and let stand at least half an hour. Store covered in the refrigerator. 

Dill Dressing

  1. In a medium bowl, whisk together mayonnaise, miso, maple syrup oat milk, vinegar, salt, garlic and onion powder.
  2. Fold in the dill and chives and cheese if using season with salt and pepper. 
  3. Set aside for serving.  

Wedge Salad 

  1. Cut the iceberg into four quarters. 
  2. Drizzle over half the dressing. 
  3. Top with almonds, pickled onion and dill. 
  4. Drizzle more dressing. 
  5. Top with tomatoes and blue cheese and enjoy! 

 

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