Sean shares the recipie for his Wedge Salad with Buttermilk Dressing
Ingredients
Salad
1 baby cos lettuce (cut into quarters)
2 tablespoons grated Parmesan (preferably Grana Padano)
1 small sprig of chives, finely chopped
Buttermilk Dressing
2 heaped tablespoons of good quality mayonnaise
2 heaped tablespoons sour cream
2 tablespoons buttermilk
½ tsp onion powder
⅛ tsp extra virgin olive oil
A small pinch of ground white pepper
A small handful of fresh dill, finely chopped
Method
Buttermilk Dressing
- In a small bowl, whisk the sour cream until smooth and light.
- Add the mayonnaise, buttermilk, onion powder, olive oil, and white pepper. Mix until fully combined and creamy.
- Taste and adjust seasoning to your liking (a little lemon juice or salt if desired).
- Fold through the chopped dill.
- Pour into a jar or bottle and chill until ready to use.
Wedge Salad Assembly
- Cut the baby cos lettuce in half lengthways, wash thoroughly, and drain. Cut each half again to create quarters.
- Use 3 quarters per plate—arrange two on the base and one on top to form a pyramid.
- Drizzle generously with buttermilk dressing in a zig-zag motion, covering as much lettuce as possible.
- Finely grate the Parmesan over the top using a microplane.
- Finish with a sprinkle of chopped chives.
Photo: Supplied - Sean Connolly
