Wild Mint Yogurt Wedge Salad
A twist on the traditional wedge salad - meet this Botanical Shrub inspired, Greek yogurt based dressing- the perfect topper for this fresh side dish or use it with grilled fish, chicken or tofu!
¼ cup Blake Hill’s Wild Mint Shrub
1 tablespoon Blake Hill’s Lisbon Lemon Jam
1 cup Greek yogurt
salt and pepper to taste
hard boiled egg
Botanical Shrub pickled red onion (see our recipe)
pancetta- pinwheels or diced (optional)
TO PREPARE THE DRESSING
Start with your shallot, remove outer skin. With a grater, using the finest holes, grate your shallot to a paste-like consistency. Be sure to wipe shallot from grater thoroughly as most of the paste may stay on the grater - set aside.
In a bowl, big enough for all ingredients, start by adding your Greek yogurt and mix until smooth.
Add shallot paste and 1 tablespoon of Blake Hill’s Lisbon Lemon Jam, mix thoroughly.
Finally slowly pour in Wild Mint Shrub, folding into the mixture until fully incorporated. Mix in chives if you prefer a bolder onion flavor and for great color.
Use immediately or store in the fridge for up to a week. Dressing may stiffen in fridge, simply stir before serving and add more shrub to desired consistency.
TO PREPARE THE SALAD
If adding pancetta, crisp pinwheels in the oven on broil, watching carefully or fry on stove top.
Chop iceberg lettuce into wedges. A head of iceberg can make 4-8 wedges depending on preferred salad size.
Slice hard boiled eggs, chop chives and half cherry tomatoes.
Build your salads either individually or serve family style - start by arranging lettuce wedges on plate, top with tomatoes, hard boiled egg slices, pickled onions and finish with pancetta (optional).
Drizzle Wild Mint Yogurt Dressing over lettuce wedge, top with blue cheese crumbles and fresh ground pepper and