Sean Connolly's Wedge Salad with Buttermilk Dressing

This easy, light and fresh salad features on the menu at Australian chef Sean Connolly's new Queenstown restaurant Pavilion Bar & Kitchens.

RNZ Life editors
  • prepare
  • 2 servings
  • Easy
This salad serves two people as an accompaniment or one person as a standalone dish, Donnelly says.
Caption:This salad serves two people as an accompaniment or one person as a standalone dish, Donnelly says.Photo credit:Supplied

Ingredients

  • 1 baby cos lettuce (cut into quarters)
  • 2 Tbsp grated Parmesan (preferably Grana Padano)
  • 1 small sprig of chives, finely chopped
  • 2 heaped Tbsp of good quality mayonnaise
  • 2 heaped Tbsp sour cream
  • 2 Tbsp buttermilk
  • ½ tsp onion powder
  • ⅛ tsp extra virgin olive oil
  • A small pinch of ground white pepper
  • A small handful of fresh dill, finely chopped

Instructions

  1. Buttermilk dressing - in a small bowl, whisk the sour cream until smooth and light.
  2. Add the mayonnaise, buttermilk, onion powder, olive oil, and white pepper. Mix until fully combined and creamy.
  3. Taste and adjust seasoning to your liking (a little lemon juice or salt if desired).
  4. Fold through the chopped dill.
  5. Pour into a jar or bottle and chill until ready to use.
  6. Wedge salad assembly - cut the baby cos lettuce in half lengthways, wash thoroughly, and drain. Cut each half again to create quarters.
  7. Use 3 quarters per plate - arrange two on the base and one on top to form a pyramid.
  8. Drizzle generously with buttermilk dressing in a zigzag motion, covering as much lettuce as possible.
  9. Finely grate the Parmesan over the top using a microplane.
  10. Finish with a sprinkle of chopped chives.

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