Waitrose and Partners
Lettuce wedges with buttermilk dressing

Lettuce wedges with buttermilk dressing

The secret weapon here is the crunchy, super-savoury breadcrumb topping. Yeast flakes might sound odd if you’ve never cooked with them before, but they bring an amazing umami flavour to this springtime salad.

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Vegetarian
  • Serves4
  • CourseSide
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins

Ingredients

  • 3 tbsp panko breadcrumbs
  • 1 tbsp nutritional yeast flakes
  • ¼ tsp garlic granules
  • 25ml sunflower oil
  • 2 gem lettuces, quartered lengthways

Dressing

  • 75ml buttermilk
  • 75ml creme fraiche
  • 1½ tsp white condiment (we used Belazu)
  • 1½ tbsp olive oil

Method

  1. To make the dressing, in a bowl, whisk all the ingredients together, then season; chill until ready to use.

  2. For the topping, in a bowl, mix the panko, yeast flakes and garlic granules. Heat the oil in a frying pan, add the panko mixture and cook for 5-8 minutes, until golden brown and crispy, keeping the pan moving so it cooks evenly. Spoon onto a kitchen-paper-lined plate. To serve, arrange the lettuce quarters on a platter, generously drizzle with the dressing and finish with the topping.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,093kJ/ 263kcals

Fat

19g

Saturated Fat

6.7g

Carbohydrates

17g

Sugars

5.8g

Fibre

2.1g

Protein

4.7g

Salt

0.7g

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