Here’s betting you’ve never seen an Asian wedge salad (we haven’t either). But this adaptation of the traditional wedge makes a fitting accompaniment to this month’s steak dish. Prepare it ahead of time so you’ll have more time to spend with guests!
For the salad, preheat skillet to medium-high.
Cut the lettuce into six wedges, removing core pieces. Lightly oil and sear cut sides of lettuce until slightly charred, about 1 minute per side. Place on a serving platter.
For the dressing, put all ingredients (celery through salt) into a blender and process until smooth. If needed, add 1 tablespoon of water at the time to thin. (Dressing should not be runny.)
Refrigerate up to a week.
To serve, scatter toppings around lettuce and sprinkle with sesame seeds. Add dressing.
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