A few nights ago, I went out to eat at a favorite local restaurant with a friend. Being in amazingly great shape, she eats the sort of food that I now only dream about. While I ordered my salad with grilled chicken and a vinaigrette my friend ordered a wedge salad. The wedge salad is the poster salad for sinful eating. All that creamy dressing, bacon and mounds of blue cheese should come with transportation to the hospital for the coronary it is sure to cause. But I still wanted one. Watching her eat it, I decided I could surely make a wedge salad that while maybe not entirely healthy, would certainly be an improvement.
So I set out to find a dressing. Williams Sonoma has a recipe for a Wedge Saladwith a Buttermilk dressing which sounded pretty good. Well, except I didn’t have any chives. Perhaps instead of chives, I could use the ramp greens. Really, what isn’t better with ramps? Fortunately, I had a pint of buttermilk and had just made yogurt with the milk I bought from Shetler Family Dairy at the farmers market. I love it when most or all of my ingredients are locally grown.
The dressing was simple to make. Just blend equal parts buttermilk and greek style yogurt with a lemon juice and a generous sprinkling of salt and ground black pepper. Pour a generous helping of the buttermilk dressing (remember, this is actually healthy with 2% fat buttermilk and yogurt), diced tomatoes, sauteed pancetta and blue cheese crumbles. If you go easy on the pancetta and blue cheese, you have a very low fat Wedge Salad. While the first bite lacks the luxurious creaminess of your standard wedge, the refreshing tang of the dressing soon makes you forget all of that fat.
Wedge Salad with Buttermilk Ramp Dressing
- 1/2 Cup Buttermilk
- 1/2 Cup Greek style yogurt
- Greens from 4 ramps
- 1 Tablespoon lemon juice
- Salt and Pepper
- 1 head iceberg lettuce
- 1 cup cherry tomatoes
- 2 ounces pancetta
- Whites from 4 ramps
- 4 ounces blue cheese
To make the dressing add all of the ingredients to a blender and process until blended.
For the salad, wash and core a head of iceberg lettuce and then cut into four quarters. Dice the pancetta into small cubes.Thinly slice the whites from the ramps. Saute the pancetta in a little olive oil until lightly browned and then add the ramps and saute until softened.
Halve or quarter the cherry tomatoes according to your preference. Crumble the blue cheese.
To assemble the salad, pour a generous helping of dressing on the quarter of lettuce. The top with the pancetta and ramps, tomatoes and blue cheese crumbles. Sprinkle with salt and pepper to taste.