Iceberg Babies™ Wedge Salad

Serves: 4
Total Time: 20 min.

INGREDIENTS

Herbed Buttermilk Ranch
(makes about 2 cups)

1 tbs minced garlic
1 tbs minced shallot
1 tsp kosher salt
3 tbs mayonnaise
1/2 cup sour cream
1 cup buttermilk
1 tbs finely chopped dill frond
1 tsp thinly sliced chives
1 tbs finely chopped Italian parsley
fresh ground pepper to taste

Salads:
2 heads Iceberg Babies, quartered
4 radishes, thinly sliced
1 ear corn, sliced off the cob
1 pt baby tomatoes, halved

Preparation

Herbed Buttermilk Ranch:
Place garlic and shallot on cutting board. Pour kosher salt over. Chop kosher salt into garlic and shallot, occasionally using side of knife to smash together, until a paste begins to form. Transfer to small mixing bowl. Add mayonnaise, sour cream and buttermilk and whisk until combined. Whisk in herbs. Add pepper to taste.

To assemble salads:
Place 2 iceberg baby quarters on each of 4 plates. Drizzle dressing over. Top with radish, corn and baby tomatoes.