The California Wedge Salad

The “wedge salad” is cool. Furthermore, when it comes with an addictive sauce, it’s awesome. We will let you taste on your own.

Prepare the buttermilk sauce. Mix all the ingredients in a jar with a top and shake to mix. Season with salt and pepper, close and shake again.

Preheat the oven to 210 °C (th. 7). Prepare a cooking plaque lined with sulfurized paper. Divide the prosciutto on top. Pour the almonds in a large oven pan.

Bake the prosciutto and almonds for about 10 min. Allow to cool down.

Prepare the salad, throw out the first leaves, cut the salad into 4 quarters. Wash the tomatoes and cut into 4 quarters.

Cut the avocado, remove the pit and the skin, remove the flesh and cut into small pieces. Wash the fruit and mince them.

Place 1 quarter lettuce per serving plate and pour the seasoning in order to cover up the leaves then on top divide the tomatoes, avocado and fruit. Add the almonds.

Sprinkle with dried bits of prosciutto, rectify the seasoning and serve immediately.

la cuisine americaine livre

La cuisine Américaine familiale & authentique by Cathleen Clarity, photographs by Nicolas Lobbestaël, styling by Soizic Chomel de Varagnes, published by Hachette Cuisine.

INGREDIENTS :

For the buttermilk sauce:

- 15 cl of fermented milk

- 2 to 3 tablespoons of sour cream (or Greek yogurt)

- 1 to 2 tablespoons of mayonnaise

- 1 teaspoon of tarragon, aniseed, parsley, chives or celery leaves (of a mix) finely chopped

- 1 finely minced garlic clove thinly minced

- ½ 1 teaspoon of strong mustard

- A few dashes of Tabasco® (or vinegar pimento sauce of your choice).

For the salad:

-3 thin slices of prosciutto

- 1 handful of almonds

- 1 large iceberg lettuce (600 g)

- 150 g of small tomatoes

- 1 avocado

- 1 box of strawberries and blackberries

- Salt and ground pepper

The week of Do It

Latest news

Most read

Advertisement