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Creamy Wedge Salad with Homemade Croutons


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Creamy Wedge Salad with Homemade Croutons


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Creamy Wedge Salad with Homemade Croutons


  • Prep Time : 10 min
  • Cook Time : 45 min
  • Ready Time : 55 min


4 to 6 Servings


  • 2 small head garlic, cut in half horizontally
  • 4 tablespoons olive oil, divided
  • 1 cup cubed day old bread
  • 1 teaspoon kosher salt, divided
  • ¼ cup regular or light mayonnaise
  • 2 tablespoons plain soy milk
  • 1 tablespoon red wine vinegar
  • ½ teaspoon freshly ground black pepper
  • 1 large head iceberg lettuce, cut into wedges
  • 1 cup cherry tomatoes, quartered
  • ¼ cup diced red onion


Preheat oven to 400 F. Place garlic and 1 tablespoon olive oil on a large square of foil. Wrap tightly and bake for 45 minutes or until soft. Let cool.

Heat remaining 3 tablespoons olive oil in a medium skillet. Add bread and sauté over medium high heat, stirring constantly, for 8 to 10 minutes or until golden brown and crisp. Season with ½ teaspoon salt and set aside.

In a small bowl or jar, combine mayonnaise, soy milk, vinegar and pepper. Squeeze cooled roasted garlic with your hand so the softened cloves come out like a paste. Add to mixture and whisk to combine or shake in a jar with a lid until smooth. Can be made 1 day ahead – if too thick, thin with a few drops of water to reach desired consistency.

To serve, place wedges of lettuce on salad plates. Divide tomatoes, onion and croutons between plates. Drizzle with dressing and serve immediately.


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




3 Responses to Creamy Wedge Salad with Homemade Croutons

  1. i was sold with roasted garlic!

  2. avatar says: Ben David

    How do you check the lettuce beforehand? Doesn’t make sense to me.

    • Ok so according to the “OU Guide To Checking” aka my insect Bible: 1. Detach the loose leaves (“wrapper leaves”) and discard 2. Split the head in half (allowing the leaves to be peeled away more easily) 3. Peel the four outermost leaves (from each half “not including the “wrapper” leaves) off the head 4. Carefully check both sides of these eight leaves. 5. if only one or two insects are found on these eight leaves these leaves as well as the remaining leaves on the head may be used without further checking, provided the remaining leaves of the head are very tightly packed together. SO there you have your wedge. Although the Guide says you should wash the remaining leaves (wedge) before use. 5. However if you find 3 or more insects on the first eight leaves, the remaining leaves must be washed and checked prior to use. Which means you have to serve this salad as a toss and not a wedge. Good Luck!

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