The Minimalist Wedge - Molly Baz

Updated at: Thu, 17 Aug 2023 00:03:30 GMT

Step 1

Lightly smash and peel 4 garlic cloves. Set 1 aside for the dressing.

Step 2

In a large nonstick skillet, cooks 2 tablespoons olive oil and 3 smashed garlic cloves over medium-low heat, swirling the pan often, until the garlic is fragrant and lightly golden brown, 3-5 minutes.

Step 3

Add 1/2 cup Panko and stir to coat evenly in the oil. Cook, stirring often, so the Panko toasts evenly, until golden brown all over, 4 to 5 minutes; season with 1/2 teaspoon salt.

Step 4

Transfer the Panko to a shallow bowl to cool. Pluck out and discard the garlic cloves.

Step 5

In a small bowl, stir together 1 cup Greek yogurt, 1/2 cup mayonnaise, 1 teaspoon salt, and lots of black pepper. Finely chop 1 bunch chives. Stir half of the chives into the dressing and set the remaining chives aside for garnish. Finely grate the remaining 1 garlic cloves and the zest of half of a lemon into the dressing. Halve and juice the lemon and stir in the juice. Add a splash or two of cold water to the dressing, stirring to combine, until it reaches a drizzling consistency. And of course, always taste and reseason the dressing after adding the water so it doesn’t taste flat.

Step 6

1. Remove and discard any floppy, wilty outer layers from a large head of iceberg lettuce. Cut the iceberg into quarters through the root end so you have 4 wedges, leaves the core intact.

Step 7

Arrange the wedges on a serving platter. Squeeze the juice if the second lemon over the wedges, taking care to get the juice inside some of the layers of lettuce. Season each wedge (again, both inside and out) with salt and drizzle with olive oil.

Step 8

Generously drizzle the dressing over each wedge, spooning some of it into the layers of leaves and allowing some to drip down onto the plate. You may have some dressing left over; serve that alongside.

Step 9

Scatter the Panko and reserved chives over top and finish with black pepper.

1 liked

0 disliked

Delicious

Easy

Go-to