What's the difference between chopped and tossed salad?

Chopped salad is where all ingredients, including the lettuce, are cut into bite-sized pieces. This means you should get a bit of every ingredient in each bite. Tossed salad usually has larger, varied pieces of lettuce and other ingredients. You’ll get a different mix of ingredients in every mouthful.

What is the best way to prepare iceberg lettuce?

The best way to prepare iceberg lettuce is to remove the outer leaves first, slice it into quarters, remove the core, and then chop or tear it into pieces. For extra crispness, always wash in advance and pat dry with paper towels or use a salad spinner. Letting dry for a couple of hours in the fridge in an airtight container is also a good idea.

Is it better to chop or tear lettuce for salads?

Chopping lettuce is quicker and gives more uniform pieces – which is what we want in a chopped salad. However, some people say you should tear the lettuce instead. It’s believed that this stops the edges from browning too quickly, and keeps the natural structure and flavor. So, if you’ve got the time, maybe tearing lettuce is the better option.

Is it possible to make this salad vegetarian or vegan?

Absolutely! To make a vegetarian chopped wedge salad, simply omit the bacon or replace it with a vegetarian alternative. For the vegan version, use vegan cheese and bacon substitutes and a dairy-free dressing.

Chopped Wedge Salad with Buttermilk Dressing

Description

Chopped wedge salad with a spring twist. Crunchy iceberg lettuce, tomatoes, avocado, radishes, and bacon topped with creamy buttermilk dressing

Ingredients

Scale

Dressing

1/2 cup buttermilk
1/4 cup sour cream
2 Tbsp. mayonnaise
1 garlic clove, minced
2 Tbsp. finely chopped fresh chives
1 tsp. fresh lemon juice

Salad

1 large iceberg lettuce, chopped
1 cup grape or cherry tomatoes, halved
1 ripe avocado, sliced
3–4 radishes, thinly sliced
3–4 strips bacon, cooked and chopped
1/2 cup crumbled feta cheese
Fresh chopped chives, for garnish
Kosher salt and fresh black pepper

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Instructions

Prepare the dressing. Whisk together all of the ingredients. Season with salt and pepper, to taste. If the dressing is too thick, thin out with additional buttermilk. Set aside or refrigerate for up to 2 days.
Assemble the salad. To a large platter or salad bowl, add chopped lettuce. Then layer on the tomatoes, avocado, radishes, bacon, and feta. Spoon some of the dressing over the salad. Season with fresh cracked pepper. Garnish with chives and serve immediately with more dressing on the side.

Notes

Serving & Make Ahead: The salad can sit a while with its thick dressing, but not over two hours to avoid soggy lettuce and tomatoes. If making ahead, assemble the salad but hold off on avocado. Right before serving add the avocado and dressing.

Nutrition

Serving Size: 1/6
Calories: 104
Sugar: 3 g
Sodium: 241.1 mg
Fat: 7.3 g
Carbohydrates: 6.8 g
Protein: 4.3 g
Cholesterol: 9.6 mg