Iceberg Wedges With Garlic Croutons And Green Goddess Dressing
makes 4 small wedges
Recipe from cookthink
For this classic salad set-up -- iceberg wedges with creamy dressing -- we used a variant of the original Green Goddess dressing, which was created in San Francisco in the early 1920s. The version most people know today is Annie's Natural's vegetarian version, which gets its nutty flavor from tahini.
ingredients
Croutons:
1 tablespoon unsalted butter
2 tablespoons olive oil
2 cloves garlic, peeled and cut in half
1 baguette, cut into 1/2-inch cubes
Dressing
1/4 cup mayonnaise
2 tablespoons sour cream
1 1/2 teaspoon Champagne vinegar
1 1/2 teaspoon fresh lemon juice
2 green onions, very thinly sliced
2 teaspoons anchovy paste (or 3 anchovy fillets, finely chopped)
1 1/2 tablespoons finely chopped fresh tarragon
1/4 cup finely chopped fresh parsley
2 teaspoons finely chopped chives
1/2 head iceberg lettuce, cut into 4 wedges
timer
prep: 15 minutes
total: 20 minutes
tools
large sauté pan
medium bowl
whisk
optional: food processor
instructions
1. Heat the butter, oil and garlic in a large sauté pan over medium-high heat. When the butter's foam has subsided, add the bread and cook, stirring occasionally, until toasted and light brown, 10-15 minutes.
2. Meanwhile, whisk together all the dressing ingredients in a medium bowl until they're well blended. (For a finer blend, combine all ingredients in a food processor and pulse a few times.) Keep in the refrigerator until ready to use.
3. Trim any dirty outer leaves from the head of lettuce. Cut the half head in half through the core, then cut each half in half again. Put each wedge on a plate, top with croutons and drizzle with dressing.
