At Trader Joe’s, baby iceberg:
At my house, the baby wedge:
Baby Wedge Salad with Tangy Goat Cheese Dressing (PDF)
Recipe 296 of 365
If you can’t find baby iceberg lettuce, use this spunky, yogurt- and mustard-based dressing to gussy up two wedges from a regular-sized head of iceberg.
TIME: 10 minutes
MAKES: 2 servings
2 teaspoons apple cider vinegar
1 teaspoon Dijon mustard
1 tablespoon plain nonfat or Greek yogurt
2 ounces goat cheese, crumbled
Salt and freshly ground pepper
1 1/2 tablespoons extra virgin olive oil
1 baby iceberg lettuce head, trimmed and quartered
Place the vinegar, mustard, yogurt, and half the goat cheese in a small bowl. Season with salt and pepper, and whisk to blend. While whisking, add the olive oil in a slow, steady stream. When blended, pour the dressing over the lettuce, and top with the remaining crumbled goat cheese and a grinding of fresh pepper.
One response to “Take two, they’re small”
mmmmm love the dressing!