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little wedge salad

Little Wedge Salad with Crispy Shallots

Iceberg lettuce is making a comeback and this salad may be the reason why. Crispy iceberg lettuce is a perfect vehicle for a deliciously lemony-sour cream dressing. Adding creamy avocado and crispy cucumbers make this salad a tad more nutritional. Fresh chives give an herbacious lift while the crispy fried shallots take it over the top. And I mean over the top! If you're seriously into nutrition and aren't a fan of iceberg, try adding half iceberg and half hearts of Romaine for a winning recipe.

Course Salad
Cuisine American
Keyword salad, salad dressing
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author The Cowgirl Gourmet adapted this recipe from Bon Appetit April 2019

Ingredients

Lemony-Sour Cream Dressing

  • 2 teaspoons lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 clove garlic finely minced or grated
  • 1 1/2 teaspoons kosher or sea salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 3/4 cup sour cream
  • 1/4 cup mayonnaise

Salad

  • 1 head organic iceberg lettuce
  • 1 Persian cucumber organic
  • 1 avocado cut into chunks
  • 1 tablespoon fresh lemon juice
  • 1 handful chives chopped into 1" pieces

Crispy shallots

  • 4 big shallots peeled and sliced in rings
  • kosher or sea salt for seasoning when cooked

Instructions

To make the crispy shallots

  1. In a saucepan, add sliced shallots and 1/2 cup vegetable oil and place over medium low heat. It will take about 20 minutes for these shallots to cook thoroughly and get golden brown. 

  2. Once fully golden delicious, use a slotted spoon to remove the shallots and place on a plate lined with a paper towel so they drain. Season with salt. Reserve the oil in a container and refrigerate so you can use it again the next time you want to make these crispy shallots.

    crispy shallots

To make the lemony-sour cream dressing

  1. In a small bowl, stir lemon zest, lemon juice, garlic, salt, pepper, sour cream and mayo together until well combined. Dressing may be made up to 1 day ahead. Cover and chill.

    Lemony-sour cream dressing

To make the salad

  1. Remove end of iceberg lettuce and core, discard any wilted outer leaves and cut lengthwise into quarters. Then cut each quarter into 3" chunks. Without separating the leaves, place chunks onto platter.

    little wedge salad
  2. Tuck chunked cucumber and avocado pieces among lettuce chunks. Drizzle with 1 tablespoon of lemon juice and season with a little salt.

  3. Spoon half of the dressing over the salad and top with freshly cut chives and load it up with crispy shallots. Top with a few grinds of freshly ground black pepper and serve immediately with the remaining dressing alongside, in case some people need more of this sensational and zesty dressing.

    little wedge salad