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Abner & Amanda's Wedge Salad

Wedge Salad

byAmanda Sudano Ramirez and Abner Ramirez
Total 30 mins, includes cooling time
Active 30 mins
Makes 4 to 6 servings
  • 3 cups cilantro leaves and tender stems, rinsed
  • 4 garlic cloves
  • 1 cup Greek yogurt, 2 percent or full fat
  • Zest of 1 small lime
  • Juice of 2 small limes
  • 3 tablespoons extra virgin olive oil or avocado oil
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 6 slices thick bacon, cut crosswise into thin lardon strips
  • 1 head iceberg lettuce (you could also use romaine or butter lettuce)
  • 2/3 cup panko bread crumbs, toasted
  • Freshly grated Parmesan cheese
  • Watermelon radish, thinly sliced
  • Sliced snap peas
  • Chopped fresh chives
  • Cilantro leaves
    1. To make the dressing: In a food processor, combine the cilantro and garlic and pulse a few times to chop. Add the yogurt, lime zest and juice, oil, salt, and pepper to taste. Pulse until fully mixed. If the dressing is thick, add 1 to 2 tablespoons of water until it is pourable. Transfer the dressing to an airtight container and refrigerate.
    2. To make the salad: Place the bacon lardons in a cold pan, spreading them out so they don’t touch. Cook slowly over medium-low heat until golden brown, stirring and flipping as needed. Transfer to a plate lined with paper towels to drain. Set aside.
    3. Slice the lettuce head into 4 to 6 equal wedge pieces. Place the wedges cut-side up on a platter or individual plates. Drizzle dressing on each. Top with bacon lardons, sprinkle with toasted panko, Parmesan, radish slices, snap peas, chives, and cilantro. Serve immediately.