The Wedge Salad
- Level: Easy
- Total: 1 hr 20 min (includes chilling time)
- Active: 20 min
- Yield: 4 servings
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- Level: Easy
- Total: 1 hr 20 min (includes chilling time)
- Active: 20 min
- Yield: 4 servings
Ingredients
Dressing:
1/2 cup low-fat Greek yogurt
1/4 cup plain kefir
1 tablespoon chopped fresh dill
1 tablespoon extra-virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon onion powder
1/8 teaspoon cayenne pepper
Salad:
1 head radicchio
2 tablespoons olive oil
1/4 teaspoon kosher salt
2 small heads romaine lettuce
1/3 cup crumbled Gorgonzola dolce cheese
Directions
- For the dressing: Whisk together the yogurt, kefir, dill, oil, garlic powder, salt, onion powder and cayenne in a medium bowl. Allow to sit for 1 hour in the refrigerator to let the flavors mingle.
- For the salad: Preheat a grill pan over medium-high heat.
- Cut the radicchio into 8 wedges, then drizzle with the olive oil and sprinkle with salt. Place the wedges on the grill and cook until slightly browned and wilted, about 2 minutes per side. Place the wedges on a platter.
- Meanwhile, quarter the romaine and nestle it in between the wedges of radicchio. Dollop the dressing around the platter and crumble the Gorgonzola over the top.
