Wedge salad gets a makeover.
A wedge of iceberg, the nearly flavorless but crisp as can be lettuce, can be dolled up with more than the iconic steakhouse trio of tomatoes, bacon, and blue cheese dressing. Here a similar balance between refreshing acidity and meaty richness comes from pickled jalapeños, fresh herbs, a tangy-creamy buttermilk dressing, and slices of mortadella tucked between the lettuce layers.
The result is a wedge salad with flavor and zip all the way to its core. It would also taste great with torn green olives, toasted pistachios, and/or thinly sliced shallots softened in pickled jalapeño brine. —All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
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