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Bon Appétit

Little Wedge Salad With Sour Cream Dressing

By Molly Baz

4.4

(12)

Small sections of chopped unseparated iceberg lettuce topped with chives avocado an a creamy dressing.
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.

Recipe information

  • 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

  1. For the 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. For the 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.

TagsSaladAmericanIceberg LettuceLettuceLeafy GreensVegetableAvocadoSour CreamDairySideLunchDinnerGluten FreeNut FreeVegetarianQuickEasyBon Appétit

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