As a kid, I became familiar with two types of lettuce: romaine and iceberg. We would use them interchangeably for salads and for sandwiches. We would always have a simple iceberg salad with radishes, cucumber, tomato and red onion whenever the family got together for what I would call a carne asada party.
I know that iceberg lettuce seems to have a bad reputation, but I was surprised when I tried a wedge salad for the first time. Aside from the delicious blue cheese dressing on it, it had other crunchy elements and ingredients that, in my opinion, elevated the humble iceberg. This is a recipe that adapts the traditional wedge salad with Mexican flavors.
Mexican Wedge Salad
1 large ripe avocado, peeled and seeded
½ cup Mexican crema
¼ cup milk
3 tablespoons fresh cilantro
½ teaspoon garlic powder
The juice of one lime
I serrano chile, seeded and chopped
Salt, to taste
1 iceberg lettuce, core removed, rinsed and drained well, cut into wedges
2 Roma tomatoes, seeded and diced
2-3 tablespoons pepitas, lightly toasted
5 – 6 red radishes, chopped
2-3 corn tortillas, cut into narrow strips
8 – 12 ounces vegetarian chorizo, diced
Vegetable oil, as needed
Add all of the dressing ingredients in a blender and process until it is very smooth.
Add more milk or crema if you’d like a dressing that is not as thick.
Adjust salt, to taste.
In a small sauce pan add the diced vegetarian chorizo, 1 tablespoon of oil and fry until lightly browned. Reserve on a plate lined with paper towel.
Add oil to the same sauce pan over medium heat. Add the tortilla strips and fry until golden. Reserve them on a plate lined with paper towel.
Place a wedge of iceberg lettuce on a plate. Drizzle some of the dressing over the wedge. Sprinkle the diced tomato, radish, pepitas and chorizo. Top with the crispy tortilla strips. Serve.