The Wedge Salad

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  • Level: Easy
  • Total: 1 hr 20 min (includes chilling time)
  • Active: 20 min
  • Yield: 4 servings
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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

  1. 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.
  2. For the salad: Preheat a grill pan over medium-high heat.
  3. 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.
  4. 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.