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Mortadella Wedge Salad

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Photograph by Isa Zapata.  Food Styling Cyd McDowell.  Prop Styling by Paige Hicks

A wedge of iceberg, the nearly flavorless but crisp as can be lettuce, can be dolled up with more than the iconic steakhouse trio of tomatoes, bacon, and blue cheese dressing. Here a similar balance between refreshing acidity and meaty richness comes from pickled jalapeños, fresh herbs, a tangy-creamy buttermilk dressing, and slices of mortadella tucked between the lettuce layers. The result is a wedge salad with flavor and zip all the way to its core. It would also taste (and look) great with torn green olives, toasted pistachios, and/or thinly sliced shallots softened in pickled jalapeño brine. —Ali Slagle

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What you’ll need

Recipe information

  • Yield

    4 servings

Ingredients

1 large head of iceberg lettuce
¼ cup sliced pickled jalapeños
½ cup basil and/or mint leaves, plus more for serving
8 oz. thinly sliced mortadella, torn into large pieces
Kosher salt, freshly ground pepper
1 lemon
½ cup buttermilk
¼ cup sour cream
¼ cup extra-virgin olive oil
1 garlic clove

Preparation

  1. Step 1

    Quarter iceberg lettuce through the stem end. Remove any tired outer leaves. Tuck jalapeños and ½ cup herbs between lettuce leaves, dividing evenly. Tuck 2–3 pieces mortadella into each wedge; season with salt and pepper. Finely grate zest of lemon over wedges, then cut lemon in half.

    Step 2

    Squeeze juice from 1 lemon half into a measuring glass or medium bowl. Add buttermilk, sour cream, and oil. Finely grate in garlic clove and stir to combine. Season dressing with salt and pepper.

    Step 3

    Squeeze juice from remaining lemon half over wedges (seek to get cut sides completely drizzled in lemon juice). Drizzle dressing over and finish with a grind or two of pepper and more herbs.

TagsDinnerSideStarterEasySaladLettuceLeafy GreensVegetableButtermilkDairyJalapeñoChileMortadellaCured MeatMeatGluten FreeBon Appétit

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