Mini Wedge Salad with Sour Cream Dressing and Chives

Name: Mini wedge salad with sour cream dressing and chives
Prep time: 10 min
Ingredients: Salad dressing; 1/4 cup mayonnaise; 1 clove garlic (minced); 2 tsp. lemon zest (finely grated); 3 Tbsp. lemon juice (fresh squeezed); 1 1/2 tsp. sea salt (ground); 1 1/2 tsp. black pepper (freshly ground); 3/4 cup sour cream; 1 head iceberg lettuce; 2 avocados (halved and cut into wedges or sliced); 1 Tbsp. lemon juice (fresh); 1 sm. bunch chives (cut into 1" pieces)

prep 10 min.

ready 20 min.

serves 4-6

This recipe was in the April 2019 issue of Bon Appétit magazine to which we subscribe. They featured several salads in this issue. Since it has been getting so warm, I thought this would be perfect for a light dinner with a loaf of artisan bread. My recipe is slightly varied from the magazine’s recipe but was a hit. We had all the ingredients in the house. My chives have been growing for weeks now, and I have used them in several different dishes. I love to use fresh herbs from the garden in my recipes. Bon Appétit magazine described the tastes of this salad with a perfect description of the combinations of flavors. Avocado – buttery, iceberg lettuce – crunchy, black pepper – spicy, sour cream – tangy, chives – fresh, and lemon-acidic. How perfect they are in describing this tasty salad. Thanks, Bon Appétit magazine for yet another great recipe! My wife and son loved this salad and said we should make it again.

Ingredients

Sour Cream Dressing

• 3/4 cup sour cream

• 1/4 cup mayonnaise

• 1 garlic clove, finely minced

• 2 tsp. finely grated lemon zest

• 3 Tbsp. fresh lemon juice

• 1 1/2 tsp. sea salt, ground

• 1 1/2 tsp. freshly ground black pepper

I found putting all the ingredients into a plastic squeeze bottle helped in preparing the dressing. You could save the leftover dressing for a few days if you want.

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

Directions

1. Wash and clean the lettuce and chives in a colander. (Make sure the lettuce is well-chilled.)

2. Cut the salad into quarters. Then, chop a second time to make small wedges.

3. Cut the avocados into small wedges or slices. (I sliced mine.)

4. Place salad in a large bowl or plate each dish with the salad and chives. Try to keep the wedges from having the lettuce separate. Add the sliced avocados.

5. Top with the dressing and sprinkle with black pepper, sea salt, and chopped chives.

Notes: This was a great salad. I loved the blend of flavors. I think this tastes great when the lettuce is well-chilled. Next time I may add a croûton or two for a little extra crunch. The salad dressing was perfect for this salad. Again, thanks to Bon Appétit magazine!

5 from 1 vote