Today, for our recipe of the week, we bring to you a delicious, low carbohydrate warm wedge salad with a creamy paprika dressing.
1 red chilli, finely chopped
5ml garlic crushed
5ml capers, finely chopped
125g Greek yoghurt
110ml crème fraiche / cultured cream
60ml full cream milk
19ml red wine vinegar
15ml wholegrain mustard
5ml smoked paprika
Squeeze of honey
Salt and pepper
1 large head of iceberg lettuce
8 slices of Parma Ham
15 ml butter
150g blue cheese, crumbled
100g almonds, toasted and chopped
Herbs to garnish (optional)
Preparation Time: 15 minutes
Cooking Time: 5 minutes
For the dressing, whisk everything together and season it with salt and pepper to taste.
For the salad, keep the stem of the lettuce head in tact. Remove any of the outer leaves that have been damaged. Cut the head in quarters and then in quarters again so that you end up with 8 wedges. Rinse it under cold water and dry it with a clean dishcloth.
Wrap a piece of Parma ham around each lettuce wedge. Heat the butter in a large pan over medium heat. Fry the wedges off in batches for a minute on each side.
Scatter some blue cheese, almonds and micro herbs over the wedges and serve it with the dressing on the side.
If you don’t like blue cheese, you can replace it with ricotta, goats cheese or feta.
See more of our “Recipes of the week”, including Fry’s Sweet Chilli Wraps, and a delicious Lemon Cheesecake!