Entertaining Side

Iceberg wedge salad with pickled eschalots and smoky eggplant ranch

Name: Iceberg salad recipe
Yield: 6
Ingredients: 120.00ml olive oil; 70g stale bread, roughly torn into chunks; 1 iceberg lettuce, trimmed, cut into 8 wedges; 200g fresh redcurrants (substitute grapes or blueberries); 30g pumpkin seeds (pepitas), toasted; 100g feta, drained, crumbled; Flat-leaf parsley leaves, to serve; Dill sprigs, to serve; Chopped chives, to serve; 2 large eschalots, thinly sliced; 50.00 ml lemon juice; 1/2 tsp caster sugar; 1/2 tsp fine salt; 250g eggplant; 100g mayonnaise; 100g sour cream; 40.00 ml roughly chopped dill; 62.50 ml roughly chopped flat-leaf parsley; 62.50 ml roughly chopped chives; 1 garlic clove, crushed; 50.00 ml lemon juice, or to taste; 30.00 ml red wine vinegar

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Iceberg wedge salad with pickled eschalots and smoky eggplant ranch

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by Danielle Alvarez

Dec 13, 2024

"This salad has a few steps, but it is guaranteed to be one of the most delicious things on your holiday table." – Danielle Alvarez

1/4 cup (60ml) extra virgin olive oil
70g stale bread, roughly torn into chunks
1 iceberg lettuce, trimmed, cut into 8 wedges
200g fresh redcurrants (substitute grapes or blueberries)
30g pumpkin seeds (pepitas), toasted
100g feta, drained, crumbled
Flat-leaf parsley leaves, to serve
Dill sprigs, to serve
Chopped chives, to serve

Pickled eschalots

2 large eschalots, thinly sliced
2 1/2 tbs lemon juice
1/2 tsp caster sugar
1/2 tsp fine salt

Smoky eggplant ranch dressing

1 (250g) small eggplant
100g mayonnaise
100g sour cream
1/4 cup (60ml) extra virgin olive oil
2 tbs roughly chopped dill
1/4 cup roughly chopped flat-leaf parsley
1/4 cup roughly chopped chives
1 garlic clove, crushed
2 1/2 tbs lemon juice, or to taste
1 1/2 tbs red wine vinegar

Method

1.

To make pickled eschalots, place all ingredients in a small jar and close the lid. Shake until combined. If eschalots are not fully submerged in the lemon juice at the start, they will be once they‘ve been sitting for a few minutes and wilted a bit.
2.

To make dressing, preheat a lightly greased barbecue or a grill to high (or cook eggplant over a gas flame). Cook eggplant, turning frequently, for 12-15 minutes, until the skin is blackened and eggplant is completely soft and tender throughout. Transfer to a bowl and cover for 15-20 minutes, to steam as it cools.
3.

When eggplant is cool enough to handle, trim stem and peel blackened skin, discarding stem and skin. Some black flecks on the eggplant flesh are okay - don‘t be tempted to rinse it. Place in a blender with remaining ingredients and whiz until smooth and the consistency of thickened cream. Add 1-2 tbs water to thin out the consistency, if necessary. Season to taste.
4.

Meanwhile, to toast bread, line a large tray with paper towel. Heat oil in a large frypan over medium heat. Add bread chunks and toast, stirring and tossing frequently, for 3-5 minutes, until lightly toasted and golden. Transfer to prepared tray to drain. Season to taste.
5.

Arrange lettuce on a large platter. Generously drizzle ranch dressing all over each wedge (you may still have some dressing left over – see note).
6.

To serve, garnish with pickled eschalot, toasted bread, currants, pepitas, feta, parsley, dill sprigs and chives.

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Recipe Notes

Store leftover dressing in a jar in the fridge for up to 3 days. It’s beautiful drizzled over roast potatoes, or on a sandwich with leftover roast meat.