Fancy Wedge Salads with Parmesan Truffle Dressing
These Fancy Wedge Salads with Parmesan Truffle Dressing are a simple way to elevate the classic wedge salad with luxurious ingredients.
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.