Wedge Salad and Buttermilk Dressing Recipe

chopped lettuceIngredients

  • 4 large plum tomatoes
  • 1/4 cup extra virgin olive oil
  • 1 tsp. finely chopped thyme
  • 2 oz. brioche, cut into 3/4-in. cubes
  • 1/3 cup mayonnaise
  • 1/4 cup crème fraiche or sour cream
  • 1/4 cup buttermilk
  • 2-1/2 tbsp. fresh lemon juice
  • 1 tbsp. chopped flat-leaf parsley
  • 1-1/2 tsp. chopped mint
  • 3 tbsp. snipped chives
  • 1/2 lb. thickly sliced bacon, cut into 2 by 1/2 in. pieces
  • 2 medium heads of iceberg lettuce, cut into 4 wedges each
  • Salt and pepper to taste

Directions for Tomatoes

Preheat your oven to 275 degrees F. Cut an X across the bottom of the tomatoes and place in boiling water. Blanch the tomatoes in a pot of boiling water until the skins loosen. Add the tomatoes to the ice water using a spoon. Once the tomatoes are cool enough to touch, drain the water and peel. Pat the tomatoes dry and then half crosswise.

Add the tomatoes (cut side up) to a non-stick baking sheet. Drizzle them with about 2 tablespoons of olive oil and sprinkle with the thyme, some salt and pepper. Roast the tomatoes for 2-1/2 hours or until the tomatoes are slightly smaller and very tender. Add the tomatoes to a plate for cooling.

Directions for Croutons

Evenly spread the brioche cubes on a baking sheet. Toast until crispy and golden, about 15 minutes and let cool.

Directions for Dressing

Mix the mayo, crème fraiche (or sour cream), and buttermilk together until smooth. Add the lemon juice, parsley, mint, and a tablespoon of chives to the mix. Season the dressing with salt and pepper and refrigerate until cold.

Directions for Bacon

Cook the bacon over moderate heat in a skillet. Be sure to stir the bacon around occasionally until browned and crisp. Remove the bacon from the pan and then let drain on a paper towel.

Directions for Plating

Arrange the wedges of iceberg lettuce on a plate or platter and add a tomato half for each wedge. Drizzle with 2 tablespoons of olive oil. Sprinkle the bacon and croutons over top of the wedges. Feel free to garnish with the last 2 tablespoons of chives for a great presentation. Serve wedge salad with your homemade dressing on the side.

Serves: 8

Adapted from Thomas Keller’s recipe on Food and Wine