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Recipes
April 2019

Little Wedge Salad with Sour Cream Dressing

By Molly Baz

4.4

(19)

Image may contain Plant Food Seasoning and Vegetable
Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski

We KonMari'd the classic wedge, got rid of all the extraneous ingredients, and ended up with a salad that sparks joy: crunchy iceberg and a rich, tangy dressing.

Recipe information

  • Yield

    4 servings

Ingredients

Sour Cream Dressing

¾

cup sour cream

¼

cup mayonnaise

1

garlic clove, finely grated

2

tsp. finely grated lemon zest

3

Tbsp. fresh lemon juice

1½

tsp. kosher salt

1½

tsp. freshly ground black pepper

Salad

1

head of iceberg lettuce (about 1 lb.)

2

avocados, halved and cut into wedges

1

Tbsp. fresh lemon juice

1

small bunch chives, cut into 1" pieces

Need to make a substitution?

Preparation

  1. Sour Cream Dressing

    Step 1

    Whisk sour cream, mayonnaise, garlic, lemon zest, lemon juice, salt, and pepper in a medium bowl to combine.

    Step 2

    Do Ahead: Dressing can be made 1 day ahead. Cover and chill.

  2. Salad

    Step 3

    Trim root end of lettuce; discard any wilted outer leaves. Cut into quarters lengthwise, then cut each quarter crosswise into 3" pieces. Without separating wedges into leaves, transfer to a large platter. Tuck avocado pieces among lettuce and drizzle lemon juice over; season with salt.

    Step 4

    Spoon half of dressing over salad and top with chives; season with pepper. Serve with remaining dressing alongside.

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