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Iceberg lettuce topped with fresh avocado dressing

A la Annie


August 23, 2012
I love a wedge salad. Iceberg lettuce topped with goodies and a homemade dressing. I topped my wedges with crispy prosciutto, hard cooked egg and home-grown cucumbers. Fresh avocado led me to a creamy dressing making my wedge complete.

Iceberg Wedges with Prosciutto and Creamy Avocado Dressing

Dress up iceberg lettuce for a party with creamy avocado dressing. photo by Christine Maccio.
2 ripe avocados

1 cup buttermilk

1/2 cup mayonnaise

juice of 1 lime (about 2 tablespoons)

2 tablespoons minced red onion

2 tablespoons chopped fresh herbs (parsley, chives, basil and thyme)

1 teaspoon sugar

1/2 teaspoon salt (or more to taste)

black pepper (to taste)

1 head iceberg lettuce, cut into 6 wedges

4 hard boiled eggs, peeled and chopped

1 cucumber, peeled and chopped

1/4 lb. prosciutto, chopped

cherry tomatoes for garnish

Prepare dressing by placing avocado along with buttermilk, mayonnaise, lime juice, onion, herbs, sugars, salt and pepper into bowl of food processor. Pulse until smooth. Store dressing in refrigerator until ready to serve.

Cook chopped prosciutto in a small sauté pan over medium heat until it becomes crispy.

Transfer to a small plate to cool.

To assemble wedges, top each wedge with a ladle of dressing, cooked prosciutto, chopped egg and cucumber.

Garnish wedges with heirloom cherry tomatoes and a bit of fresh herbs.

I served my wedges at a family get-together and everybody loved that dressing.

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