Iceberg Wedges with Guacamole Dressing
- 1 cup Guacamole with Charred Jalapeño and Scallions
- 1/3 cup fresh lime juice
- 1/4 cup water
- 1/2 cup vegetable oil
- Salt and pepper
- 1 head iceberg lettuce
- Crumbled bacon, sliced radishes, shredded pepper Jack cheese and diced tomato, for garnish
- In a blender, puree the Guacamole with the fresh lime juice and water. With the machine on, gradually add the vegetable oil. Season with salt and pepper. Quarter the iceberg lettuce and spoon the dressing on top. Garnish with the crumbled bacon, sliced radishes, shredded pepper Jack cheese and diced tomato.
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Congratulations to Mei Lin, winner of Top Chef Season 12.