Fancy Wedge Salads with Parmesan Truffle Dressing
this recipe for fancy wedge salads with parmesan truffle dressing simply amplifies the classic wedge salad. don’t get me wrong- I love a classic wedge salad. I love the bleu cheese dressing, the cold and crunchy iceberg, the smoky bacon, tomatoes and avocado. one of my favorite things to do when writing a recipe is to elevate a classic. I think you’ll really love this classic update for entertaining!
fancy wedge salad inspiration:
I can’t believe I’m openly admitting this, but I am not big fan of bacon. I don’t dislike it necessarily, but I don’t seek it out. I swapped traditional bacon in this wedge salad for salty rendered bits of pancetta. it adds a final crunch to these fancy wedge salads with parmesan truffle dressing.
next, I decided to make a quick-pickled red onion to add a hot pink and acidic component to the salad. castelvetrano olives are my love language so they followed next alongside roasted red peppers. finally, instead of a traditional bleu cheese dressing, I made a creamy parmesan truffle dressing with creme fraiche, black truffle oil and freshly-grated parmesan cheese.
fancy wedge salad ingredients:
here is the ingredient line up. you can prepare mini wedge salads by cutting your iceberg head into eighths or do a traditional larger wedge by slicing it into fourths.
- iceberg lettuce: look for a lettuce head that is very firm and keep very cold and crisp until ready to serve.
- crispy pancetta: you can find pancetta, (cured pork belly), at the deli counter or in the meat section of the grocery store.
- castelvetrano olives: my favorite italian olive- they are plump, firm and floral. the perfect olive for this salad and they don’t overtake the other ingredients.
- roasted red peppers: you can make your own or buy a convenient jarred option.
- pickled red onions: you can make these up to a week in advance. I use coconut sugar instead of conventional sugar to keep this recipe refined sugar-free.
- shaved parmesan: you will grate some blocked parmesan into your dressing with a microplane and also finish the wedge salad with large curls of shaved parmesan. You can achieve these large shavings by using a peeler.
- parmesan truffle dressing: we utilize whole milk, creme fraiche and avocado oil mayonnaise for this rich and decadent vinaigrette. fresh garlic, fresh chives and black truffle oil give it an intense truffle flavor that is perfect with this salad.
menu pairing ideas:
this salad is versatile enough to pair with various holiday occasions with this fun meal inspiration:
- valentine’s dinner for two: pair the fancy wedge salad with filets, sautéed mushrooms and baked potatoes with my tea-spiced poached pears for dessert, (recipe coming soon!).
- sunday supper: pair the fancy wedge salad with my gluten-free chicken and dumplings and dinner rolls.
- bridal shower: pair the fancy wedge salad, (made into minis), with my pastured egg salad and fresh croissants on the side with store-bought petit fours.
- couples dinner party: pair the fancy wedge salad with my bourbon pear pot roast, my whipped parsnips with mascarpone and my “candy bar,” date bark.
Fancy Wedge Salads with Parmesan Truffle Dressing
Ingredients
- 1 head iceberg lettuce, cut into 4 large wedges or 8 mini wedges
- 4 oz pancetta, diced small
- ½ cup fresh or jarred roasted red peppers, diced small
- ½ cup pitted castelvetrano olives, halved vertically
- ½ cup blocked parmesan, shaved with a peeler
Pickled Red Onions:
- 2 cups filtered water
- ⅓ cup coconut sugar
- 1 cup white vinegar
- 1 Tablespoon pink peppercorns
- 4 whole garlic cloves
- 2 medium red onions, sliced thinly
Parmesan Truffle Dressing:
- ⅓ cup whole milk
- ⅓ cup cup creme fraiche
- ¼ cup aioli or avocado oil mayonnaise
- ½ cup blocked parmesan, grated on the microplane
- 2 cloves garlic
- 2 teaspoons black truffle oil
- 1 Tablespoon fresh chives, sliced
- ½ teaspoon kosher salt
- 10 turns fresh-cracked black pepper
Instructions
- At least 24 hours before, make the pickled red onions. Add all ingredients except onions in a medium saucepan and bring to a boil. Stir until coconut sugar is just dissolved. In a medium bowl, add your thinly-sliced red onions and pour your hot brine atop. Stir well. Let cool to room temperature then cover and refrigerate overnight. Onions can be made at least 1 week in advance.
- Next, make your Parmesan Truffle dressing. This dressing is also ideal made at least 24 hours in advance so flavors can meld and dressing can thicken. In a blender or nutribullet, add all dressing ingredients and puree until smooth. Refrigerate until ready to serve.
- The following day, crisp up your pancetta. Add your diced pancetta to a small skillet over medium heat. Cook until pancetta is crisp and medium brown, stirring often. Transfer crispy pancetta to a paper towel-lined plate to drain while you prepare your remaining ingredients.
- On a chilled decorative platter, arrange iceberg wedges.
- Top with liberal spoonfuls of Parmesan Truffle Dressing atop each wedge, with some spilling off. Adding the dressing first will act as a "glue" for the toppings to adhere.
- Next, add your roasted red peppers, olives, 1/2 cup of the pickled red onions, shaved parmesan and finally, the crispy pancetta.
- Garnish with fresh-cracked black pepper. Serve chilled.
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