Little Wedge Salad with Sour Cream Dressing
A fresh and creamy wedge salad featuring crisp iceberg lettuce topped with a tangy sour cream and mayonnaise dressing. Served with creamy avocado wedges and fresh chives for a classic steakhouse-style presentation.
Ingredients
- •¾ cup sour cream
- •¼ cup mayonnaise
- •1 clove garlic
- •2 tsp lemon zest
- •3 Tbsp lemon juice
- •1½ tsp kosher salt
- •1½ tsp black pepper
- •1 head iceberg lettuce
- •2 whole avocados
- •1 Tbsp lemon juice
- •1 bunch chives
- •1 bunch chives
Cooking Instructions
- 1.
Whisk sour cream, mayonnaise, garlic, lemon zest, lemon juice, salt, and pepper in a medium bowl to combine.
5 min
- 2.
Do Ahead: Dressing can be made 1 day ahead. Cover and chill.
- 3.
Trim root end of lettuce; discard any wilted outer leaves. Cut into quarters lengthwise, then cut each quarter crosswise into 3" pieces. Without separating wedges into leaves, transfer to a large platter. Tuck avocado pieces among lettuce and drizzle lemon juice over; season with salt.
10 min
- 4.
Spoon half of dressing over salad and top with chives; season with pepper. Serve with remaining dressing alongside.
5 min
