Wedge Salad with Buttermilk Chive Dressing and Pomegranate Seeds
Diana Koenigsberg
Who doesn’t love a salad you can eat with a knife? A garnish of pomegranate seeds and minced chives brings the colors of the holiday to the plate.
How to Make It
1
Make the Dressing: Whisk together mayonnaise, sour cream, buttermilk, lemon juice, black pepper, and salt in a mixing bowl. Stir in 2 tbsp. chives and adjust the seasoning to your liking.
2
Assemble the Salad: Quarter the Little Gems and place on a platter. Spoon the dressing over each wedge and sprinkle with pomegranate seeds and minced chives.
Ingredients
½ cup Kewpie mayonnaise (or other mayonnaise, such as Best Foods)
½ cup sour cream
½ cup buttermilk
1 tbsp lemon juice
1 pinch freshly ground black pepper
2 pinches Kosher salt, or to taste
2 tbsp minced chives, plus more for garnish
4 heads Little Gem lettuces
1 cup pomegranate seeds
Directions
1
Make the Dressing: Whisk together mayonnaise, sour cream, buttermilk, lemon juice, black pepper, and salt in a mixing bowl. Stir in 2 tbsp. chives and adjust the seasoning to your liking.
2
Assemble the Salad: Quarter the Little Gems and place on a platter. Spoon the dressing over each wedge and sprinkle with pomegranate seeds and minced chives.
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