Th salad for my mother’s birthday dinner was a slight twist on the wedge salad we’ve had for years. Our wedge salad was garnished with maple-glazed prosciutto with a buttermilk dijon drizzle.
Decades before the wedge salad became a restaurant favorite, my mother was serving wedge salads at home with crumbled blue cheese, crispy bacon, and blue cheese dressing and I still love that version. This version is a bit lighter – I thought it would be the best accompaniment to the rich flavors in our main course. The Brisket Ragu with Mushrooms will be on the blog Friday … followed by the Heavenly Carrot Cake on Monday.
I bought the ingredients at the best grocery store – it’s such a simple salad that there’s no opportunity for a cover-up if the ingredients aren’t the best. Fresh crisp iceberg, top quality prosciutto, freshly grated Parmesan cheese, and pure maple syrup are a must.
- 8 SLICES PROSCIUTTO
- ⅓ CUP MAPLE SYRUP
- ½ CUP BUTTERMILK
- 1 TEASPOON DIJON MUSTARD
- 2 TEASPOONS WHITE BALSAMIC VINEGAR
- SEA SALT AND CRACKED BLACK PEPPER
- 1 HEAD ICEBERG LETTUCE, CUT INTO WEDGES
- FINELY GRATED PARMESAN, TO SERVE
- Preheat oven to 160°C (325°F). Place the prosciutto on two baking trays lined with non-stick baking paper. Brush the prosciutto with the maple syrup and roast for 15 minutes or until golden and crisp. Transfer to a wire rack to cool.
- Place the buttermilk, mustard, vinegar, salt and pepper in a bowl and mix to combine. Arrange the lettuce wedges in a large bowl and top with the prosciutto.
- Drizzle with half the dressing, sprinkle with the parmesan and serve with the remaining dressing. Serves 6–8.