Name: Warm wedge salad with a creamy paprika dressing
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: Cuisine
Ingredients: 1 red chilli finely chopped; 5 ml fresh garlic crushed; 5 ml capers finely chopped; 125 g Greek yoghurt; 110 ml crème fraîche or cultured cream, to serve; 60 ml full cream milk; 19 ml red wine vinegar; 15 ml wholegrain mustard; 5 ml smoked paprika; honey to taste; salt and freshly ground black pepper; 1 large iceberg lettuce; 8 parma ham slices; 15 ml butter; 150 g blue cheese crumbled; 100 g almonds toasted and chopped; 1 handful micro herbs

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Ingredients (17)

DRESSING

1	red chilli — finely chopped
5 ml	fresh garlic — crushed
5 ml	capers — finely chopped
125 g	Greek yoghurt
110 ml	crème fraîche — or cultured cream, to serve
60 ml	full cream milk
19 ml	red wine vinegar
15 ml	wholegrain mustard
5 ml	smoked paprika
	honey — to taste
	salt and freshly ground black pepper

SALAD

1	large iceberg lettuce
8	parma ham — slices
15 ml	butter
150 g	blue cheese — crumbled
100 g	almonds — toasted and chopped
1 handful	micro herbs

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Method:

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.