Wednesday, March 13, 2013

Iceberg Wedges with Basil-Spiked Lemon recipe

1 head lettuce
1 cup mayo
1/4 tsp lemon zest, chopped finely
2 tbsp lemon juice
3 tbsp water
2 garlic cloves, minced
3/4 tsp McCormick worcestershire sauce
1/4 tsp McCormick basil leaves
1/4 tsp McCormick black pepper ground
fine salt

Garnish:
chopped parsley
orange slices
coarsely chopped walnuts


Cut lettuce into 8 wedges.
Whisk all ingredients in a bowl. Season dressing with salt and pepper
Pour dressing onto the wedges and garnish with orange slices, parsley and walnuts

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