Sean Connolly's Wedge Salad with Buttermilk Dressing
This easy, light and fresh salad features on the menu at Australian chef Sean Connolly's new Queenstown restaurant Pavilion Bar & Kitchens.
Sean ConnollyChef
- prepare
- 2 servings
- Easy
Caption:This salad serves two people as an accompaniment or one person as a standalone dish, Donnelly says.Photo credit:Supplied
Ingredients
- 1 baby cos lettuce (cut into quarters)
- 2 Tbsp grated Parmesan (preferably Grana Padano)
- 1 small sprig of chives, finely chopped
- 2 heaped Tbsp of good quality mayonnaise
- 2 heaped Tbsp sour cream
- 2 Tbsp buttermilk
- ½ tsp onion powder
- ⅛ tsp extra virgin olive oil
- A small pinch of ground white pepper
- A small handful of fresh dill, finely chopped
Instructions
- Buttermilk dressing - in a small bowl, whisk the sour cream until smooth and light.
- Add the mayonnaise, buttermilk, onion powder, olive oil, and white pepper. Mix until fully combined and creamy.
- Taste and adjust seasoning to your liking (a little lemon juice or salt if desired).
- Fold through the chopped dill.
- Pour into a jar or bottle and chill until ready to use.
- Wedge salad assembly - cut the baby cos lettuce in half lengthways, wash thoroughly, and drain. Cut each half again to create quarters.
- Use 3 quarters per plate - arrange two on the base and one on top to form a pyramid.
- Drizzle generously with buttermilk dressing in a zigzag motion, covering as much lettuce as possible.
- Finely grate the Parmesan over the top using a microplane.
- Finish with a sprinkle of chopped chives.
