Here it is Labor Day weekend and another summer winds to a close. Even here in sunny, hot Florida, a feeling comes into the air this weekend that we are transitioning into another season. A lightening of congestion in our tourist areas, a return to school for kids, a resumption of work routines for the adults—and the promise of sweater weather to come
This salad can be served year round, but I discovered it in the summer. This is a very easy variation on the wedge salad that everybody loves, but replaces ranch or blue cheese with a luscious creamy avocado dressing. You could make it a more classic wedge by topping it with crumbled bacon, chopped red onion and blue cheese—but for a change, I like the cool green-on-green light taste of the avocado, green onion and chive. With a piece of grilled chicken or fish and a glass of wine or iced tea, this is dinner.
Bibb Lettuce Wedges with Avocado Dressing
Serves 4
Ingredients:
2 small heads butter (or Bibb or Boston) lettuce
1 ripe avocado
1 tablespoon fresh lemon juice
1 tablespoon olive oil
2 tablespoons sour cream
3 tablespoons water
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
A dash of hot sauce
2 green onions, thinly sliced and 2 tablespoons chopped fresh chives, for topping
Preparation:
Cut the lettuce heads in half, then again into quarters and carefully wash, rinse and dry them. Roll the wedges into paper towels and chill in the refrigerator until it’s time to serve.
In the bowl of a food processor combine the avocado, lemon juice, olive oil, sour cream, water, salt, pepper and hot sauce. Puree, taste and correct the seasoning to taste.
When ready to serve, put the wedges on salad plates or a platter, top with a spoonful or two of the dressing and sprinkle the top with the green onions, chives and an extra grind of pepper.