Iceberg Wedges with Chile-Buttermilk Dressing
The chile oil and spicy croutons turn this salad into a spicy side dish.
- Total Time:
- Servings: 4
Source: Everyday Food, July/August 2003
- 1 cup buttermilk
- 1 tablespoon Chili Oil
- 3 tablespoons canola oil
- 1 teaspoon red-wine vinegar
- 1 tablespoon fresh oregano
- Salt and pepper
- 1 head iceberg lettuce
- Spicy Croutons
In a blender, combine buttermilk, chile oil, canola oil, vinegar, and oregano; season with salt and pepper.
Cut lettuce head into 8 wedges; divide among plates. Serve with dressing and croutons.