Simple And Quick Wedge Salad
Is there anything better than a lovely wedge salad? While this is certainly not the traditional version, it’s been our go-to for years thanks to the availability of artisan romaine lettuce. These fun heads of lettuce are like a cross between iceberg and romaine, full of crunch and with subtly sweet undertones. A great bonus: Since these halved beauties lie flat on your plate, the toppings don’t roll off like they do with a classic wedge salad. Be sure to salt your greens before adding the dressing and toppings—trust us on this. We learned this technique from our friend Teri, and now we will never not salt our greens.
Ingrediënten
- yield: 4 servings
- 2 heads artisan romaine lettuce halved lengthwise
- ¼ tsp fine sea salt
- ¼ cup Mustard Vinaigrette
- 2 tbsp Back Porch Mayo
- ½ cup 75 g grape tomatoes, halved or quartered
- 2 tsp 2 g finely chopped fresh chives
- 4 pieces crispy prosciutto roughly chopped
- Garlic-Dill Pickled Onions as needed
- Balsamic reduction here, as needed (optional)
Instructies
- Lay the halves of romaine lettuce on a serving platter and season them with the salt.
- In a small bowl, whisk together the Mustard Vinaigrette and Back Porch Mayo until they’re thoroughly combined.
- Drizzle this dressing over the romaine halves.
- Top the romaine with the tomatoes, chives, prosciutto, Garlic-Dill Pickled Onions and balsamic reduction (if using).
- Serve the wedge salads immediately.
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