Wedge Salad With Deviled Egg Dressing and Crab
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- FOR THE DRESSING
- 3 hard-cooked eggs, halved, whites and yolks separated
- 1/4 cup mayonnaise, preferably Duke’s
- 1/4 cup regular plain Greek-style yogurt
- 1/4 cup low-fat buttermilk
- 1/2 teaspoon Dijon-style mustard
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon fine sea salt
- 1 tablespoon chopped fresh chives
- 2 tablespoons sweet pickle relish
- FOR THE SALAD
- 1 head iceberg lettuce (about 1 pound)
- One 4-ounce length (seedless) English cucumber
- 4 radishes
- 1/2 small red onion
- One 5.2-ounce package Boursin brand Garlic & Fine Herbs cheese, at room temperature (optional; see headnote)
- 16 grape tomatoes, cut lengthwise, or 1 large heirloom tomato, cut into large dice (may substitute oven-roasted tomatoes)
- Flesh of 1 avocado, diced (see NOTE)
- 8 ounces True Blue Maryland jumbo lump crabmeat, picked through to remove any bits of cartilage (certified Maryland crabmeat)
- 1 large hard-cooked egg
- Smoked paprika, for garnish
- Chopped fresh chives, for garnish
- FOR THE DRESSING: Combine the egg yolks, mayonnaise, yogurt, buttermilk, mustard, cayenne, black pepper and salt in a blender or food processor; puree until smooth. Spoon into a bowl, then stir in the chives and pickle relish.
- Finely grate the egg whites; add them to the dressing. The yield is 1 1/4 cups. Cover and refrigerate.
- FOR THE SALAD: Line a small baking sheet with a double thickness of paper towels. Core and rinse the lettuce, then cut it into 4 wedges, placing the wedges on the baking sheet with a cut side down. Take enough paper towels to cover the wedges with a double thickness. Blot the tops of the wedges with the paper towels and cover the wedges with them. Refrigerate while you assemble the salad toppings.
- Cut 1/4-inch of skin and flesh lengthwise from all sides of the cucumber. Cut each of those slices into lengthwise strips 1/4-inch-thick. Line up the strips and cut them widthwise all at the same time into 1/4-inch cubes.
- Cut 1/4-inch of skin and flesh from the radishes; cut each slice into small dice. Reserve the remaining radishes for another use, if desired.
- Dice the red onion to match the size of the other vegetables.
- When ready to assemble, spread a thin coating of the Boursin cheese, if using, between the bottom 5 or 6 layers of lettuce of each wedge.
- Place the assembled wedges on dinner or soup plates and generously coat each one with the dressing. Top and surround each portion with cucumber, radish, red onion, tomatoes, avocado and crabmeat.
- Finely grate the hard-cooked egg over each portion. Sprinkle with smoked paprika and chives.
- The optional step of spreading Boursin cheese between the bottom leaves of the wedge keeps the leaves from separating and injects flavor into the layers that the dressing might not reach.
- Feel free to substitute poached or roasted chicken or cooked shrimp for the crab, or use no protein at all.
- Make Ahead: The dressing is best when made and refrigerated a day in advance.
- To dice an avocado, halve it and remove and discard the seed. Use a paring knife to cut through the flesh, but not the skin, in lengthwise and widthwise rows to make 1/2-inch cubes. Use a large spoon to scoop the cubed avocado pieces from the skin.
Adapted from The Washington Post
Adapted from The Washington Post
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