The classic wedge with a zesty upgrade.
At Awasi Lodge in Patagonia, Chile, chef Federico Ziegler draws inspiration from a dish he remembers his mother making for him during childhood. His play on an iceberg salad integrates a chunky gremolata alongside a whole wedge of lettuce so that "every bite is crunchy," he says.
Featured in: The Epic Food and Landscape of Patagonia
Ingredients
For the gremolata dressing
- 1⁄4 cup extra-virgin olive oil
- 1⁄4 cup minced parsley
- 2 tbsp. freshly grated lemon zest (about 2 lemons)
- 1 garlic clove, minced
- Kosher salt and freshly ground black pepper
For the salad
- 2 Roma tomatoes
- 4 tbsp. extra-virgin olive oil, divided
- 1⁄2 tsp. sugar
- 1⁄4 tsp. salt
- 1⁄4 tsp. freshly ground black pepper
- 1 small head iceberg lettuce (about 1 lb.)
- Kosher salt and freshly ground black pepper
- 2 tbsp. minced chives
- 1⁄4 cup thinly sliced red onion
- 2 tbsp. whole, loosely packed parsley leaves
- 4 large whole basil leaves
- 1 tbsp. capers
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Instructions
Step 1
Make the gremolata: Combine the ingredients 4 hours or up to one day ahead of time; set it in the refrigerator while you prepare the rest of the salad.
Step 2
Preheat the oven to 215°. Quarter and seed the tomatoes, then toss them with 2 tablespoons of olive oil, the sugar, salt, and pepper. Spread the tomatoes on a large sheet pan and dry them in the oven for 4 hours.
Step 3
Halve the head of iceberg straight through its core. Shave a thin slice from the outside edge of each piece so that they lie flat, core facing up. Drizzle with the remaining olive oil; season to taste with salt and pepper.
Step 4
Sprinkle the lettuce with chopped chives, and top each half with the dried tomatoes, sliced red onion, whole herbs, and capers. Immediately before serving, drizzle each half with a tablespoon of gremolata. Serve the salad with crusty bread and the remaining gremolata on the side.
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