Wedge Salad With Deviled Egg Dressing and Crab Recipe
This take on Mastro’s Steakhouse's lunchtime wedge salad ramps up the combination by working deviled eggs and fresh horseradish into the creamy dressing.
The optional step of spreading Boursin cheese between the bottom leaves of the wedge keeps the leaves from separating and injects flavor into the layers that the dressing might not reach.
Feel free to substitute poached or roasted chicken or cooked shrimp for the crab, or use no protein at all.
The dressing is best when made and refrigerated a day in advance.
Adapted by food writer and cookbook author David Hagedorn from “Ottolenghi,” by Yotam Ottolenghi and Sami Tamimi (Ten Speed Press, 2013).
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Ingredients
measuring cupServings: 4
For the dressing
For the salad
Directions
Step 1
For the dressing: Combine the egg yolks, mayonnaise, yogurt, buttermilk, mustard, cayenne, black pepper and salt in a blender or food processor; puree until smooth. Spoon into a bowl, then stir in the chives and pickle relish.
Step 2
Finely grate the egg whites; add them to the dressing. The yield is 1 1/4 cups. Cover and refrigerate.
Step 3
For the salad: Line a small baking sheet with a double thickness of paper towels. Core and rinse the lettuce, then cut it into 4 wedges, placing the wedges on the baking sheet with a cut side down. Take enough paper towels to cover the wedges with a double thickness. Blot the tops of the wedges with the paper towels and cover the wedges with them. Refrigerate while you assemble the salad toppings.
Step 4
Cut 1/4-inch of skin and flesh lengthwise from all sides of the cucumber. Cut each of those slices into lengthwise strips 1/4-inch-thick. Line up the strips and cut them widthwise all at the same time into 1/4-inch cubes.
Step 5
Cut 1/4-inch of skin and flesh from the radishes; cut each slice into small dice. Reserve the remaining radishes for another use, if desired.
Step 6
Dice the red onion to match the size of the other vegetables.
Step 7
When ready to assemble, spread a thin coating of the Boursin cheese, if using, between the bottom 5 or 6 layers of lettuce of each wedge.
Step 8
Place the assembled wedges on dinner or soup plates and generously coat each one with the dressing. Top and surround each portion with cucumber, radish, red onion, tomatoes, avocado and crabmeat.
Step 9
Finely grate the hard-cooked egg over each portion. Sprinkle with smoked paprika and chives.
Step 10
NOTE: To dice an avocado, halve it and remove and discard the seed. Use a paring knife to cut through the flesh, but not the skin, in lengthwise and widthwise rows to make 1/2-inch cubes. Use a large spoon to scoop the cubed avocado pieces from the skin.
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Nutritional Facts
Per serving
Calories
390
Fat
27 g
Saturated Fat
5 g
Carbohydrates
18 g
Sodium
550 mg
Cholesterol
255 mg
Protein
23 g
Fiber
7 g
Sugar
11 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted by food writer and cookbook author David Hagedorn from “Ottolenghi,” by Yotam Ottolenghi and Sami Tamimi (Ten Speed Press, 2013).
Tested by David Hagedorn.
Published August 4, 2015
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