Tomato Tomatoe

wedge salad with parmesan dressing

I’ve always loved a classic wedge salad that you order at a steakhouse. My family and I love making them at home as a side for dinner. This wedge salad is a twist on the classic blue cheese version. I love getting inspiration from classic dishes but I like to add a lighter and healthier twist to them. This wedge salad highlights fresh summer produce such as radish and sweet cherry tomatoes. The dressing I paired with this one is highly addictive! It’s lemony, garlicky, creamy and stands up so well to the crisp iceberg lettuce. Add your favourite vegetables and feta cheese and it will be your new favourite lunch or side dish!

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wedge salad with parmesan dressing

Ingredients

• 1 head of iceberg lettuce, cut into 4 even quarters
• 2 tbsp whole grain mustard
• 2 tbsp maple syrup
• Juice from 1 1/2 lemons
• 1/4 cup parmesan
• 1/2 cup olive oil
• 1 garlic clove
• Salt and pepper to taste
• 1 cup of feta cheese
• 1 cup of cherry tomatoes, slice in half
• 1/4 red onion, sliced thin
• 4 radish, sliced thin

Directions

1. Add the mustard, maple syrup, lemon juice, garlic, parmesan, salt and pepper to a food processor and blend until smooth. Once smooth, add the olive oil and pulse until the dressing is thick and creamy.
2. Assemble the salad by putting a quarter of the lettuce on a plate. Drizzle with the dressing and add cherry tomatoes, feta and radish.