Agrumato

Wedge Salad with Horseradish Ranch

From Chef Whitney Otawka

Savannah, GA

Ingredients

Serves 2

Horseradish Ranch

• 1/2 cup buttermilk
• 1/4 cup Agrumato-Method Horseradish Olive Oil
• 1/4 cup sour cream
• 1 Tbsp fresh dill, minced
• 1 Tbsp fresh chive, minced
• 1 Tbsp fresh parsley, minced
• 1 Tbsp shallot, finely minced
• 3/4 tsp kosher salt
• 1/4 tsp lemon juice
• 1/4 tsp honey
• 1/4 tsp black pepper
• 1/4 tsp onion powder
• 1/4 tsp garlic powder

To Assemble and Serve

• 1 whole romaine heart
• 2 strips of crispy cooked bacon, crumbled
• 1/2 oz rye flatbread crackers, crumbled
• 2 tsp fresh dill, chopped
• 2 tsp fresh parsley, chopped
• 2 tsp fresh chive, chopped
• 1 Tbsp Agrumato-Method Horseradish Olive Oil
• Flaky sea salt

Directions

For the Horseradish Ranch

In a mixing bowl, whisk together the buttermilk, Agrumato-Method Horseradish Olive Oil, and sour cream until emulsified. Stir in the dill, chive, parsley, shallot, salt, lemon juice, honey, black pepper, onion powder, and garlic powder.

To Assemble and Serve

Spread 1/4 cup of Horseradish Ranch onto a serving platter using the back of a spoon. Cut romaine hearts in half, lengthwise. Cut each half into 3 sections keeping leaves intact. Place lettuce onto the serving platter. While assembled on the serving platter, top each piece of lettuce with a spoonsful of Horseradish Ranch. Sprinkle the bacon, rye cracker crumble, dill, parsley, and chive over the lettuce portions. Drizzle the salad with Agrumato-Method Horseradish Olive Oil and flaky sea salt to complete.