Little Wedge Salad with Sour Cream Dressing

bon appétit salad salad dressing lettuce avocado chive sour cream mayonnaise lemon soy free peanut free wheat/gluten-free tree nut free vegetarian

Molly Baz

4 servings

Source

Ingredients

3/4 cup sour cream

1/4 cup mayonnaise

1 garlic clove, finely grated

2 tsp. finely grated lemon zest

3 Tbsp. fresh lemon juice

1 1/2 tsp. kosher salt

1 1/2 tsp. freshly ground black pepper

1 head of iceberg lettuce (about 1 lb.)

2 avocados, halved and cut into wedges

1 Tbsp. fresh lemon juice

1 small bunch chives, cut into 1" pieces

Method

Whisk sour cream, mayonnaise, garlic, lemon zest, lemon juice, salt, and pepper in a medium bowl to combine.

Do Ahead: Dressing can be made 1 day ahead. Cover and chill.

Trim root end of lettuce; discard any wilted outer leaves. Cut into quarters lengthwise, then cut each quarter crosswise into 3" pieces. Without separating wedges into leaves, transfer to a large platter. Tuck avocado pieces among lettuce and drizzle lemon juice over; season with salt.

Spoon half of dressing over salad and top with chives; season with pepper. Serve with remaining dressing alongside.