Warm wedge salad with a creamy paprika dressing

Recipe from: 25 May 2015
recipes, banting, lchf

Ingredients 19
Servings 4
Time 00:15

Ingredients

  • DRESSING
  • 1
    red chilli, finely chopped
  • 5
    ml
    garlic, crushed
  • 5
    ml
    capers, finely chopped
  • 125
    g
    Greek yoghurt
  • 110
    ml
    crème fraiche / cultured cream
  • 60
    ml
    full cream milk
  • 19
    ml
    red wine vinegar
  • 15
    ml
    wholegrain mustard
  • 5
    ml
    smoked paprika
  • squeeze of honey
  • salt and pepper
  • SALAD
  • 1
    large head of iceberg lettuce
  • 8
    slices of Parma ham
  • 15
    ml
    butter
  • 150
    g
    blue cheese, crumbled
  • 100
    g
    almonds, toasted and chopped
  • handful of micro herbs, to garnish (optional)
 

Method

00:05
 

For the dressing, whisk everything together and season it with salt and pepper to taste.

For the salad, keep the stem of the lettuce head in tact. Remove any of the outer leaves that have been damaged. Cut the head in quarters and then in quarters again so that you end up with 8 wedges. Rinse it under cold water and dry it with a clean dishcloth.

Wrap a piece of Parma ham around each lettuce wedge. Heat the butter in a large pan over medium heat. Fry the wedges off in batches for a minute on each side.

Scatter some blue cheese, almonds and micro herbs over the wedges and serve it with the dressing on the side.

TIP:
If you don’t like blue cheese, you can replace it with ricotta, goats cheese or feta.

Recipe reprinted with permission of Illanique van Aswegen.
 
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Read more on: lchf  |  banting  |  recipes
 

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