A twist on the classic iceberg wedge, this Green Goddess & Salmon Summer Wedge Salad is made with refreshing, crisp bibb lettuce instead. Topped with grilled salmon, fresh veggies, hard boiled eggs and a creamy green goddess dressing, this salad is a hearty and healthy!
Old Bay Seasoning, to taste (can substitute other favorite seafood seasoning)
1-2headsBibb, Butter or Little Gem Lettuce (depending on size) – washed and cut in half or quartered lengthwise
2-3Radishes(depending on size) – tipped, trimmed and thinly sliced
1largeCarrot– shredded (about ¾ cup)
3Eggs– hard-boiled and thinly sliced
½CupGreen Peas,Fresh or Frozen (defrosted if frozen)
½pintHeirloom Cherry Tomatoes– thinly sliced
1largeShallot– finely diced (about ¼ cup)
2TBSChives– thinly sliced
Freshly Ground Black Pepper, to taste
Green Goddess Dressing:(yield 1 ¼ cups)
1large CloveGarlic– smashed and peeled
¼CupFlat Leaf Parsley, firmly packed
¼CupChives- roughly chopped and packed
¼tspKosher Salt, plus more to taste
Make the dressing: Place all ingredients in the bowl of a food processor affixed with the metal blade attachment. Process until smooth, stopping to scrape down the sides of bowl as necessary. Taste and adjust for seasoning. Transfer to a container with a tight fitting lid and set aside in the refrigerator until ready to use.
Preheat grill or grill pan to medium high heat and oil the grates.
Prepare Salmon: Rub each salmon filet lightly with olive oil and season generously with salt, pepper and Old Bay.
Cook Salmon: Place salmon, skin side down on grill and cook until golden brown, grill marks are charred into fish, and fish releases easily from grill, 3-5 minutes. Flip filets over and continue to grill until an instant-read thermometer inserted into the center of the filet reads 125 degrees F (for medium rare) or 130 degrees (for medium), about 2-3 minutes longer. Transfer filets to a clean work surface or plate. Tent filets lightly with aluminum foil and allow to rest for 3-5 minutes.
Plate the Salad: Cut the salmon into equal serving size pieces. Place wedge(s) of lettuce and salmon filet on each serving plate. Top with radishes, carrots, eggs, peas, tomatoes and shallots. Drizzle with dressing, garnish with chives and season with crack blacked pepper. Serve and enjoy.
*Serves 2-4 depending on appetite *Dressing will keep stored, covered, in the refrigerator for up to 5 days. *Can substitute grilled chicken, steak, pork, tofu, tuna, or any of your favorite proteins for salmon. *Optional Additions: -Sliced Avocados -Corn -Black Beans -Croutons