Boursin Wedge Salad
When I started scouting the internet for a cool wedge salad recipe, I came to the realization it doesn’t exist. All wedge salads I found had been cut short of their potential. They were showered in bacon, cherry tomatoes, blue cheese dressing and red onion. No wonder they have such a bad reputation. I set out to make a cool wedge salad with tons of crunch and flavor and maybe without the funky blue cheese dressing.
This wedge salad has tons of garnishes from blackberries, sliced almonds, radishes, chives, poppy seeds, fried shallots and crispy prosciutto (in place of bacon). It’s ultra crunchy and full of very fun flavor. A creamy Boursin dressing (replacing the blue cheese dressing) coats the cold and crunchy wedge and holds the garnishes in place.
FYI - Boursin (garlic and herb) is an ultra luxurious, slightly crumbly but mostly creamy cheese with garlic, chives and parsley. It’s the most delicate and delicious cheese that it widely available and makes for a super salad dressing with complexity but without funk.
I imagine this salad coming to life alongside a summer BBQ, lunch by the pool or alongside steak and fries on a warm summer night.
Makes two servings.
Ingredients:
Boursin Dressing:
3 tbsp garlic and herb Boursin cheese
juice of half a lemon, about 1 tbsp
1 tbsp extra virgin olive oil
pinch of salt and fresh cracked black pepper
Wedge Salad:
1 head of iceberg lettuce, quartered
4 slices of proscuitto
2 radishes, sliced into paper thin rounds
1/4 red onion, sliced thin
6 blackberries, sliced into rounds
5g chives, chopped
2 tbsp sliced almonds
1/2 tsp poppy seeds
1/2 tsp white sesame seeds
1 tsp fried shallots
Method:
Make the prosciutto crumbs: preheat oven to 175C/350F. Add prosciutto to a baking paper lined tray spread apart from one another by half an inch. Bake for 10-15 mins, depending on your oven, just until the prosciutto is a golden brown and crispy all over. Let cool completely before breaking apart into pieces with your hands.
Combine the seasonings: in a small bowl, combine poppy seeds, fried shallots and sesame seeds. Mix to combine and set aside.
Prep the veg: slice radishes, red onion, chives, blackberries and iceberg lettuce. Add radishes and red onion to separate bowls of ice water.
Make the Boursin dressing: combine all ingredients in a small bowl and whisk together until creamy. Add more Boursin for a chunky consistency.
Assemble: add two wedges per plate. Spoon over a couple of spoonfuls of Boursin dressing over each one. Sprinkle over prosciutto, red onion, chives, almonds, blackberries, seasonings and radish. Enjoy straight away!
