Mediterranean Wedge Salad
Crispy, rich, and refreshing, all in one bite, this take on the classic wedge is hearty enough to serve as a main course! The quick pickled onions give just the right bite to cut through the richness of the cheese. Plus, they impart a beautiful pink color to the final product.
Ingredients
7 oz feta
¼ cup heavy cream
1 tbsp lemon juice
2 tbsp chives, minced
1 large garlic clove, minced
1 tsp dill
½ cup sour cream
2 tbsp champagne vinegar
½ tsp freshly ground pepper
½ tsp sea salt
1 large red onion, thinly sliced
2 cups white vinegar
2 tsp sugar
2 tsp kosher salt
4 cups boiling water
1 head iceberg lettuce, cut into quarters
1 cup cherry tomatoes, halved
1 cup pitted greek olives
1 cup cucumbers diced
Directions
Whisk white vinegar and seasonings in a large jar until salt and sugar are dissolved. Place onion slices in mesh strainer over your sink or bowl. Slowly pour boiling water over the onions. While still hot add to vinegar mixture in jar and gently stir. Let sit for at least 1 hour before using, but it is best if left in the fridge overnight.
In a medium-sized bowl use a fork to combine ¼ cup of the heavy cream with 5 oz of feta until a cottage cheese like consistency is achieved. Add remaining ingredients and stir to combine. Set aside.
On a platter or individual plates arrange the 4 iceberg quarters. Top with creamy feta dressing, cherry tomatoes, olives, additional feta, cucumbers, pickled onions and freshly ground pepper. Serve immediately and enjoy!
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.