Iceberg Wedge Salad with Green Goddess Dressing

prep: 15 minutes
makes: 2¼ cups Dressing (serving size: 2 tablespoons)

for the Green Goddess Dressing you’ll need…
1 cup mayonnaise
1 cup sour cream
1 small shallot (about 1 tablespoon)
¼ cup fresh lemon juice
2 cloves garlic
3 anchovies
1 teaspoon freshly ground pepper
½ cup chopped parsley
¼ cup chopped tarragon
3 tablespoons chopped chives
1 teaspoon kosher salt (more or less to taste)
for the Wedge Salad you’ll need…
1 head iceberg lettuce (1 head for 4 people)
½ red onion, cut into thin slices
4 strips cooked bacon, chopped

let’s get to it…
Blend the mayonnaise, sour cream, shallot, lemon juice, garlic, anchovies and ground pepper until smooth in a blender or food processor.

Add the parsley, tarragon, chives and salt. Pulse until just blended so the dressing will have texture. (You can also blend until completely smooth if you prefer). Refrigerate until needed.

Remove outer leaves of lettuce. Core the lettuce by rapping the core hard on the counter top. Stick your fingers in to pull out the core so there’s a hole in the bottom of the lettuce.

Place the lettuce hole-side up in a colander and run water into core hole and gently between the leaves (you’ll want to keep the head of lettuce as tightly packed as possible). Turn over lettuce; hold it in both hands (lovingly) and give it a good shake and drain.

Place cored iceberg lettuce on a cutting board, core side down. Carefully slice into 4 wedges and place on plates. Garnish the plate with a few onion slices and chopped bacon.

Spoon a few tablespoons Green Goddess dressing over each wedge. Serve immediately.