Iceberg lettuce is experiencing a major revival, 20 years ago this lettuce was everywhere, actually, it’s all you could find lettuce wise in many supermarkets…. People got tired of it, then mesclun hit the market and poor iceberg was on the back shelf. It remains one of my favourite for certain preparations, I love its juiciness and crispiness
Iceberg wedge with cream dressing
Yield: 4
Ingredients
- 2 small iceberg lettuces, quartered
- a handfull of nice cherry tomatoes, cut in half
- 250g bacon, cut in thin strips and cooked crispy
- 125ml sour cream
- 125ml buttermilk
- pinch of onion and garlic powders
- 1 small bunch chives,snipped
- pepper and salt freshly ground
- 1T fresh lemon juice
- 2T red wine vinegar
Cooking Directions
- For the dressing, combine the lemon juice, with the cream and buttermilk, add the chives, salt and pepper and a few splashes of vinegar until the dressing tastes delicious and tangy and has a thick texture
- Place the lettuce wedges on a plater, sprinkle with the bacon, dress generously and garnish with the tomatoes