Iceberg Wedge Salad With Green Goddess Ease
A crisp iceberg wedge salad with juicy tomatoes and a creamy, herb-packed green goddess dressing—fast to assemble, bright and rich, and perfect as a starter or side for grilled mains.
Equipment
- Chef's knife
- Cutting board
- Blender or food processor
- Skillet (for bacon, optional)
- Measuring cups and spoons
Ingredients
For the green goddess dressing
- 1/2 cup mayonnaise (120 ml)
- 1/4 cup plain Greek yogurt (60 ml)
- 1/2 ripe avocado about 70 g
- 1/2 cup fresh parsley leaves loosely packed (10 g)
- 1/4 cup fresh basil leaves loosely packed (5 g)
- 2 tbsp fresh chives or green onions chopped
- 1 tbsp fresh tarragon leaves loosely packed
- 2 tbsp fresh lemon juice (30 ml)
- 1 tbsp apple cider vinegar (15 ml)
- 1 garlic clove small
- 2 anchovy fillets or 1 tsp anchovy paste (optional but recommended)
- 1/4 tsp kosher salt plus more to taste
- freshly ground black pepper to taste
- 2–4 tbsp cold water as needed, to thin
For the wedge salad
- 1 iceberg lettuce small head (about 600–700 g)
- 4 slices thick-cut bacon cooked until crisp and crumbled (optional)
- 1 cup cherry or grape tomatoes halved (150 g)
- 1/4 red onion very thinly sliced (1/4 small)
- 1/2 avocado sliced or diced (1/2 medium)
- 1/4 cup feta cheese crumbled (30 g)
- 2 tbsp fresh chives or parsley chopped, for garnish
- freshly ground black pepper for finishing
Instructions
- Prep the lettuce base: Remove any wilted or tough outer leaves from the iceberg. Rinse under cold water, shake off excess, and pat dry. Trim a thin slice off the stem end so it sits flat, then cut the head in half from top to core and cut each half into 2–4 wedges. If the lettuce seems damp, tuck wedges into a clean kitchen towel and chill 10–15 minutes to dry and crisp.
- Cook the bacon (if using): Lay bacon slices in a cold skillet and set over medium heat. Cook, flipping occasionally, until browned and crisp, 8–12 minutes. Transfer to a paper towel–lined plate, then crumble once cooled slightly. (Optional: bake at 400°F/200°C for 12–18 minutes on a lined sheet pan.)
- Build the green goddess dressing: In a blender or food processor, combine mayonnaise, Greek yogurt, 1/2 avocado, parsley, basil, chives, tarragon, lemon juice, apple cider vinegar, garlic, anchovies (if using), salt, and several grinds of black pepper. Blend until completely smooth and pale green, scraping down sides as needed.
- Adjust the consistency: With the motor running, drizzle in 2 tablespoons cold water and blend. Add more water 1 tablespoon at a time until it slowly drips from a spoon (pourable but lush). Taste and adjust with more salt, pepper, or lemon juice.
- Prep the toppings: Halve the cherry tomatoes, thinly slice the red onion, and slice or dice the remaining 1/2 avocado. Chop the chives or parsley. For a milder onion flavor, soak onion slices in cold water 5–10 minutes, then drain and pat dry.
- Plate the wedges: Arrange iceberg wedges on chilled plates or a serving platter, cut sides up. Add a light grind of black pepper, then spoon or drizzle a generous amount of dressing over the top.
- Add crunch and color: Top with cherry tomatoes, red onion, avocado, and crumbled bacon. Sprinkle feta over the top and finish with chopped chives or parsley. Optional: add a drizzle of good olive oil or a few extra drops of lemon juice for extra tang.
- Serve right away: Wedge salad is best when the lettuce is icy-cold and the dressing is chilled. Provide a small knife and fork for cutting bite-sized pieces. (Once dressed, iceberg wedges don’t hold well—keep components separate if serving a crowd.)
Nutrition
Calories: 420kcalCarbohydrates: 16gProtein: 10gFat: 36gSaturated Fat: 7gCholesterol: 35mgSodium: 780mgPotassium: 700mgFiber: 6gSugar: 7gVitamin A: 450IUVitamin C: 22mgCalcium: 180mgIron: 2.2mg
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