Wedge salads are soooo back (and better than ever)! Instead of the classic blue cheese, bacon, tomato combo, we are switching it up with a lime crema, our Kooshy chili-lime croutons and our dear friend Acid League's Mango Jalapeño Dressing. We still love the refreshing crunch of iceberg lettuce, so we had to keep that the same, especially with the creamy contrast of the lime crema.
This recipe was made in collaboration with Acid League.
INGREDIENTS
Ultra-quick pickled shallots:
1 large Shallot, thinly sliced
Heavy pinch Coarse sea salt
2 tsp Meyer Lemon Honey Living Vinegar
Lime crema:
½ cup Thick sour cream
1 Lime, juice and zest
3 tbsp 10% cream
⅛ tsp Ancho chili powder
Salt, to taste
2 tbsp EVOO
1 cup Chorizo, cubed
¾ cup Fresh or frozen corn kernels
½ head Iceberg lettuce
Acid League Mango Jalapeño Dressing, to taste
Kooshy Poco Picante croutons
Cilantro, to garnish
DIRECTIONS
Pickled Shallots
Combine shallots and salt in a small bowl. Mix until salt is dissolved. Add Meyer Lemon Honey Living Vinegar, mix, and set aside.
Lime Crema
Combine all ingredients together in a medium bowl. Set aside.
Chorizo and Corn
Heat small pan over medium. Add EVOO. Add chorizo and cook until lightly browned. Add corn and stir. Cook until corn is heated through but still somewhat firm (about 2-3 minutes for fresh corn).
To Assemble
Cut iceberg lettuce into wedges and transfer to serving platter. Drizzle lime crema and Mango Jalapeño Dressing onto the wedges. Finish with corn chorizo mixture, Kooshy Poco Picante croutons, and fresh cilantro.
