Wedge salad
- ½ large head iceberg lettuce - 1 tbsp olive oil, plus extra to drizzle
- ½ large head iceberg lettuce
- 1 tbsp olive oil, plus extra to drizzle
- 150 g speck, cut into lardons
- ¼ cup sour cream
- ¼ cup mayonnaise
- ½ lemon, juiced, plus wedges to serve
- ½ Granny smith apple, very thinly sliced
- ½ red onion, thinly sliced
- 10 cherry tomatoes, halved
- Salt and black pepper
- 1 tbsp finely chopped chives, to serve
- 1 tbsp dill, finely chopped
- 2 radishes, very thinly sliced, to serve
- 150 g good-quality blue cheese
- Cut the iceberg lettuce in half to create quarters and keep refrigerated until ready to serve.
- Heat a medium saucepan over medium heat and add the olive oil. Fry the speck until crisp and remove from the pan (reserve the fat from the pan for later!).
- In a medium bowl, combine the sour cream, mayonnaise and lemon juice. Thin with a little water if needed, to a consistency just a little thicker than thickened cream. Place the lettuce wedges on individual serving plates. Tuck a few slices of apple into the lettuce as a secret surprise.
- Drizzle the lettuce with a little of the rendered fat from the pan. Pour over the dressing and scatter with the speck, onion, cherry tomatoes and season with salt and black pepper. Scatter with the herbs and sliced radishes and crumble the blue cheese over the top. Drizzle with a little olive oil and serve with lemon wedges on the side.
- 150 g speck, cut into lardons - ½ lemon, juiced, plus wedges to serve
- ½ Granny smith apple, very thinly sliced - ½ red onion, thinly sliced
- 10 cherry tomatoes, halved - 1 tbsp finely chopped chives, to serve - 1 tbsp dill, finely chopped
- 2 radishes, very thinly sliced, to serve - 150 g good-quality blue cheese
- Cut the iceberg lettuce in half to create quarters and keep refrigerated until ready to serve. - Heat a medium saucepan over medium heat and add the olive oil. Fry the speck until crisp and remove from the pan (reserve the fat from the pan for later!).
- In a medium bowl, combine the sour cream, mayonnaise and lemon juice. Thin with a little water if needed, to a consistency just a little thicker than thickened cream.
Place the lettuce wedges on individual serving plates. Tuck a few slices of apple into the lettuce as a secret surprise. - Drizzle the lettuce with a little of the rendered fat from the pan.
Pour over the dressing and scatter with the speck, onion, cherry tomatoes and season with salt and black pepper. Scatter with the herbs and sliced radishes and crumble the blue cheese over the top.
Drizzle with a little olive oil and serve with lemon wedges on the side. Want more from The Cook Up?
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
