New This Month

Under 30 Minutes

Iceberg Wedges with Chile-Buttermilk Dressing

The chile oil and spicy croutons turn this salad into a spicy side dish.

  • Prep:
  • 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


  1. In a blender, combine buttermilk, chile oil, canola oil, vinegar, and oregano; season with salt and pepper.

  2. Cut lettuce head into 8 wedges; divide among plates. Serve with dressing and croutons.


Be the first to comment!