Wedged Iceberg Recipe
Artichoke hearts, hearts of palm, Kalamata olives, pico de gallo, blue cheese dressing
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Prepare the Lettuce
Start by removing the outer leaves of the iceberg lettuce head. Cut the head into quarters, creating wedges. Rinse each wedge under cold water and pat dry with a paper towel.
- 2
Prepare the Artichoke Hearts and Hearts of Palm
If using canned artichoke hearts and hearts of palm, drain and rinse them under cold water. Cut the artichoke hearts into smaller pieces if they are large. Slice the hearts of palm into rounds.
- 3
Prepare the Kalamata Olives
Pit the Kalamata olives if not already pitted, and slice them in half or leave them whole based on your preference.
- 4
Assemble the Salad
On a large serving platter, place the iceberg lettuce wedges. Scatter the artichoke hearts, hearts of palm, and Kalamata olives evenly over the wedges.
- 5
Add Pico de Gallo
Spoon the pico de gallo generously over the salad, ensuring each wedge is topped with fresh ingredients.
- 6
Dress the Salad
Drizzle the blue cheese dressing over the salad just before serving. Serve immediately for the best texture and flavor.