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Makes 4 servings 1x
Prep | Cook
Put 1 tablespoon olive oil in a large skillet over medium heat.
Chop 4 ounces salami.
Line a plate with towels.
When the oil is hot, add the salami and cook, stirring occasionally until crisp, 5 to 10 minutes. Transfer the salami to the towels with a slotted spoon.
Trim the bottom and outer leaves from the lettuce, leaving the core and head intact. Cut the head top-to-bottom into quarters.
Halve the lemon; refrigerate 1 half for another use.
Put 1/2 cup sour cream, 1/2 cup yogurt, the juice of 1/2 lemon, and a sprinkle of salt and pepper in a small bowl. Crumble 1 cup Gorgonzola, add it to the bowl, and stir to combine. Taste and adjust the seasoning.
Halve the cherry tomatoes.
Trim and chop 2 or more pickled peppers.
Put each iceberg quarter cut side up on a plate and top with the dressing, then scatter the tomatoes, peppers, and salami over all and serve.
— Recipe from How to Cook Everything Fast: Completely Revised and Updated
Tapas Bar Wedge
Omit the pickled peppers. Use 4 ounces chopped Spanish chorizo instead of the salami. Substitute 3 ounces Manchego cheese for the Gorgonzola (about 3/4 cup grated) and stir 1/2 teaspoon smoked paprika into the dressing.
Crab Wedge
With a lemony ranch dressing. Omit the pickled peppers. Substitute 12 ounces lump crabmeat (about 1 1/2 cups) for the salami and skip Steps 1 and 2; substitute melted butter for the olive oil, drizzle it over the crab, and toss. Instead of the Gorgonzola, whisk 1/4 cup powdered buttermilk and 2 tablespoons chopped fresh chives into the dressing.
Taco Wedge
Steak and salad in every bite. Instead of the salami, chop 8 ounces sirloin steak into bits no bigger than 1/2 inch. Cook as described in Steps 1 and 2, only raise the heat to medium-high and reduce the cooking time to 3 to 5 minutes; you want it crisp in places and pink in others. Sprinkle with salt and pepper and toss. Substitute queso fresco for the Gorgonzola. After assembling the salad, crumble some tortilla chips over the top if you like.