Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
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.
- Yield
- 4 servings
Ingredients
- For the Sour Cream Dressing:
- 3/4 cup sour cream
- 1/4 cup mayonnaise
- 1 garlic clove, finely grated
- 2 tsp. finely grated lemon zest
- 3 Tbsp. fresh lemon juice
- 1 1/2 tsp. kosher salt
- 1 1/2 tsp. freshly ground black pepper
- For the 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
Preparation
- For the Sour Cream Dressing:
- Whisk sour cream, mayonnaise, garlic, lemon zest, lemon juice, salt, and pepper in a medium bowl to combine.
- Do Ahead: Dressing can be made 1 day ahead. Cover and chill.
- For the salad:
- 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.
- Spoon half of dressing over salad and top with chives; season with pepper. Serve with remaining dressing alongside.
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