Allergy-Friendly Wedge Salad with Sundried Tomato Dressing
Drizzled with creamy sundried tomato dressing, adorned with candied prosciutto and sprinkled with crispy shallots, this is the new wedge salad.
Makes: 4 servings
Free of: gluten and all top allergens
- 4 slices prosciutto
- 2 tsp non-GMO canola oil, plus more for frying
- 1 1/2 tbsp honey
- 1 shallot, peeled and thinly sliced
- 2 tbsp rice (or wheat if not GF) flour
- 1/4 cup distilled white vinegar
- 7 tbsp olive oil
- 1/2 tsp Dijon mustard
- 1 small clove garlic
- 1/4 tsp salt
- 1/4 cup oil-packed sundried tomatoes, drained and chopped
- 2 tsp chopped tarragon
- 1 head iceberg or romaine lettuce, quartered via core
- Heat canola oil in a large skillet over medium-high heat. Lay prosciutto slices in pan and cook 2-3 minutes per side, until fat has rendered from edges and they begin to crisp.
- Reduce heat to medium and add honey to pan. Swirl to coat prosciutto. Cook until it begins to caramelize, about 30 seconds. Remove slices to a plate lined with parchment paper. Crumble, once cool enough to handle.
- Heat 1/2-inch of canola oil in a small pot over medium heat. Separate shallot slices into rings and toss with rice flour to coat. Place in oil and fry 7-8 minutes, until golden and crispy. Remove to plate lined with paper towel to drain.
- For dressing, in a food processor, blend vinegar with the olive oil, Dijon mustard, garlic and salt until thick and smooth. Pulse in sundried tomatoes and tarragon until finely chopped.
- Drizzle lettuce wedges with dressing. Sprinkle with candied prosciutto and shallot rings.
Recipe first published in Allergic Living magazine. Subscribe today for more great allergy-friendly and gluten free recipes