Wedge Salad

Ingredients

Dressing

• 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

Salad

• 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

Directions

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.