Ciao Jun/Jul 2018 CIAO_JunJul2018_Digital - Page 19

inthekitchen Wedge Salad A beloved classic gets an “everything bagel” upgrade with blanched garlic chips, shallots, and delicately deep- fried onion rings. INGREDIENTS 1 head Iceberg lettuce, cored and quartered 4 Tbsp cooked bacon, chopped 1/4 cup crisp shallot rings 1/4 cup crisp garlic chips 2 Tbsp toasted hemp hearts 2 Tbsp toasted sesame seeds 1 1/2 Tbsp poppy seeds 12 grape tomatoes, halved 2 avocados, diced Black pepper to taste Fresh dill Blue Cheese Dressing 1/2 cup sour cream 1/2 cup buttermilk 1 bunch chives, finely chopped Zest and juice of 1 lemon 1 cup blue cheese, crumbled Salt and pepper to taste METHOD Blue Cheese Dressing 1. Combine sour cream, buttermilk, chives and lemon in a stainless steel bowl. Mix well. 2. Stir in crumbled blue cheese and season to taste. Assembly 1. Place iceberg lettuce on a chilled plate cut side up. 2. Liberally spoon blue cheese dressing. 3. Add hemp hearts, sesame seeds, poppy seeds, shallot rings, garlic chips and bacon bits. 3. Place avocado and tomatoes around lettuce. 4. Season with cracked black pepper and garnish with sprigs of dill. Yield 4 servings ciao! / jun/jul / two thousand eighteen 17