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Hayden Quinn's lettuce wedge salad with creamy dressing recipe
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Pair this dish with butterflied and barbecued leg of lamb for a perfect combination of crisp, fresh, crunchy, and salty flavors.
Ingredients:
  • 125g (1/2 cup) sour cream
  • 130g (1/2 cup) natural yoghurt
  • 11.70 gm Dijon mustard
  • 18.20 gm Extra Virgin Olive Oil
  • 2.25 gm white sugar
  • 1 small garlic clove, crushed
  • Sea salt and pepper, to taste
  • 4 slices day-old sourdough bread, coarsely torn
  • 125ml (1/2 cupl) Extra Virgin Olive Oil
  • 1 garlic clove, crushed
  • 1 tsp chilli flakes
Instructions:
  • Combine all dressing ingredients in a bowl, whisk until smooth, then chill until ready to use.
  • For the poor man’s parmesan, blitz bread in a food processor until you get large crumbs. Heat a frying pan over medium-high heat and cook the crumbs for about 5 minutes until they turn pale golden and crispy. Then, add oil, garlic, and chili, and cook for another 5 minutes until the garlic is aromatic and the crumbs are dark golden and crispy. Season with salt to taste.
  • Arrange the lettuce wedges on serving plates, then lavish them with the dressing. Sprinkle on the chives and poor man's parmesan, then generously season with freshly cracked black pepper.

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