Wo-avery Island Salad Recipe
Make Wo-avery Island Salad Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad Base
Proteins & Add-ins
Avery-style Buttermilk Dressing
Garnish & Finish
Method
Prepare Salad Base
Wash and dry greens
Rinse the mixed salad greens and shredded iceberg under cold water. Spin or pat dry thoroughly to remove excess moisture so dressing will cling. Tear any large leaves into bite-sized pieces.
Place the mixed greens and shredded iceberg in a large salad bowl. Arrange halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and radishes over the greens in an even layer.
Prepare Proteins & Add-ins
If you haven't already cooked the bacon, fry or bake the bacon until crisp: lay slices on a foil-lined baking sheet and bake at 200°C/400°F for 12–18 minutes until crisp. Drain on paper towels and crumble when cool.
Hard-boil the eggs: place eggs in a saucepan and cover with cold water by 1 inch. Bring to a gentle boil over medium-high heat, then cover, remove from heat and let sit 10 minutes. Transfer to an ice bath, peel, and quarter. Scatter eggs, crumbled bacon, shredded cheddar, sliced green onions, and toasted nuts evenly over the salad base.
Make Avery-style Buttermilk Dressing
In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth and slightly thick but pourable.
Add apple cider vinegar, fresh lemon juice, Dijon mustard, honey, Worcestershire sauce, and minced garlic. Whisk until incorporated.
Stir in chopped chives and parsley. Season with salt and freshly ground black pepper, then taste and adjust: add an additional teaspoon of honey if you prefer sweeter, or another tablespoon of buttermilk if you want a thinner dressing.
Cover and refrigerate dressing for at least 20 minutes to allow flavors to marry. Shake or whisk again before using.
Assemble & Serve
Just before serving, drizzle 3/4 to 1 cup of the chilled buttermilk dressing over the salad (reserve any extra dressing in the refrigerator). Using two salad forks or tongs, gently toss the salad to coat ingredients evenly, taking care not to bruise the greens.
Taste and season with the coarse cracked black pepper and a light additional sprinkle of salt if needed. Garnish with the extra chopped chives and arrange lemon wedges on the side for those who want a fresh squeeze.
Serve immediately in large bowls or on a platter so the lettuce remains crisp. Leftover dressing will keep refrigerated in an airtight container for up to 4 days.