Iceberg wedge salad with västerbotten & watercress dressing

Iceberg wedge salad with västerbotten & watercress dressing

By
From
Lagom
Serves
4 as a side or starter or 2 for lunch
Photographer
Yuki Sugiura

Västerbotten is a classic Swedish cheese with a sharp, peppery flavour and very crumbly texture. It is often used in flavoursome quiches topped with lumpfish roe. It is becoming much more widely available, but if you can’t find it, a really strong Cheddar will do the job. I do realize this is basically lettuce with a lettuce dressing but trust me on this one – it works.

Ingredients

Quantity Ingredient
1 head iceberg lettuce, base trimmed and any rough outer leaves removed
2 tablespoons pumpkin seeds

For the dressing

Quantity Ingredient
2 teaspoons cold-pressed rapeseed oil or olive oil
2 banana shallots, sliced
1 bag watercress, (about 125g)
100g grated västerbotten cheese, or a mature cheddar, plus a little extra to serve
100ml buttermilk (or 50ml of milk mixed with 50g of greek yogurt)

Method

  1. Begin by making the dressing. Heat the oil in a saucepan and fry the shallots until soft and starting to caramelize, about 10 minutes over a low heat. Tip onto a plate to cool a little.
  2. Bring a large pan of water to the boil and blanch the watercress for 30 seconds. Strain and run under the tap to cool down, then place in a tea towel and squeeze out as much liquid as possible.
  3. Blitz the watercress with the shallots, cheese, buttermilk and some seasoning in a food processor or with a stick blender.
  4. Cut the iceberg into thick wedges and drizzle over the dressing. Scatter with pumpkin seeds and a few extra shavings of cheese.
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