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Wedge Christmas tree salad recipe
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Prep Time:
45 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Impress your guests with a festive Christmas tree salad centerpiece featuring crisp iceberg lettuce wedges dressed with homemade ranch, crispy bacon, flavorful feta, and protein-packed eggs.
Ingredients:
  • 10 baby coliban (chat) potatoes
  • 150g short cut bacon rashers
  • 2 iceberg lettuces (see note
  • 4 hard-boiled eggs, peeled, quartered
  • 30g feta, crumbled
  • Chopped fresh chives, to serve
  • 85g (1/3 cup) sour cream
  • 3 tsp apple cider vinegar
  • 41.60 gm buttermilk
  • 11.80 gm Dijon mustard
  • 1 garlic clove, crushed
  • 20.00 ml chopped fresh chives
Instructions:
  • In a large saucepan, cover the potatoes with plenty of cold water and bring to a boil over high heat. Cook for 15 minutes until tender, then drain. Allow them to cool slightly before cutting each potato in half.
  • Cut a star shape out of one bacon rasher using a 5cm-diameter star pastry cutter. Cut a square out of another bacon rasher with the same size cutter to make the base. Chop the remaining bacon into 1cm pieces.
  • Heat oil in a non-stick frying pan on medium-high heat. Cook bacon star and square until light golden on both sides for about 2 minutes each. Transfer to a plate. Cook chopped bacon in the pan, stirring occasionally, until golden, about 2-3 minutes. Transfer to the plate.
  • Combine mayonnaise, sour cream, vinegar, buttermilk, mustard, garlic, and chives in a jug. Season to taste.
  • Cut each iceberg lettuce into 15 wedges and artistically arrange them on a platter to form a tree shape, with a bacon star at the top and a square at the base, mimicking the picture provided.
  • Arrange the potato, egg, and chopped bacon on top of the lettuce. Sprinkle with feta cheese and chives.

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