epicurious
Mortadella Wedge Salad
This salad isn't like a regular wedge, it's a cool wedge—and by "cool" we mean stuffed with pickled jalapeños and paper-thin slices of mortadella and drizzled with a tangy buttermilk dressing.
👥 4 Servings👤 Ali Slagle📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
📝 Preparation Steps
1
Quarter iceberg lettuce through the stem end. Remove any tired outer leaves. Tuck jalapeños and ½ cup herbs between lettuce leaves, dividing evenly. Tuck 2–3 pieces mortadella into each wedge; season with salt and pepper. Finely grate zest of lemon over wedges, then cut lemon in half.
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2
Squeeze juice from 1 lemon half into a measuring glass or medium bowl. Add buttermilk, sour cream, and oil. Finely grate in garlic clove and stir to combine. Season dressing with salt and pepper.
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3
Squeeze juice from remaining lemon half over wedges (seek to get cut sides completely drizzled in lemon juice). Drizzle dressing over and finish with a grind or two of pepper and more herbs.
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