Iceberg lettuce is great for serving in wedges – and it’s quite elegant too, at least, I think so! There are a lot of recipes “out there” for iceberg wedges with blue cheese dressing, so I thought I’d do something a little different and make it with a feta dressing. It takes mere minutes to make, and it is darn tasty – creamy and slightly tangy with the saltiness coming from the feta. This dressing is perfect to use as a dip as well, just reduce the quantity of milk and it will be the perfect consistency for dipping in veggie sticks or corn chips.
The dressing can be stored in the refrigerator in an airtight container for up to a week.
- 1 iceberg lettuce
- 1/2 cup (packed) crumbled feta (preferably Danish or another soft feta)
- 1/2 cup whole egg mayonnaise
- 1/4 cup plain yoghurt
- 1/2 to 3/4 cup milk (use milk to adjust consistency)
- Juice of half a lemon
- 1/2 clove garlic , crushed, or 1 tsp garlic powder
- 1 tbsp chopped fresh oregano
- Salt and pepper to taste
Cut the iceberg lettuce into 8 wedges, being careful to cut evenly through the centre of the core so each wedges holds together.
Combine the feta and mayonnaise into a medium size bowl and use a fork to mash it into a paste. If you use a creamier feta - like Danish - it will be easier to mash into a smooth paste.
Add the yoghurt, half the milk, lemon juice, garlic and oregano, and whisk vigorously to make the dressing smooth.
Use the remainder of the milk to get the consistency to your taste. I like mine reasonably thick so it sticks to the lettuce. If you make it thinner, it is suitable for tossing through salads.
Season to taste. Always season last because the saltiness of fetas and mayonnaise differ.
Place 1 or 2 wedges onto each plate and drizzle dressing to serve.
The dressing keeps for a week if stored in an airtight container in the refrigerator.