Good Eggs Meal Kits
Superprime Wedge Salad
Product Details
The chefs at San Francisco's Superprime Steakhouse have created this fresh take on the classic wedge salad—crisp, mild butter lettuce wedges are dressed in a bright buttermilk dressing elevated with yuzu and mellowed with white miso. A sprinkle of shichimi togarashi spice gives it warm, citrusy heat and a hint of sesame.
Topped with crispy bacon, cherry tomatoes, crunchy radishes, and a scattering of fresh herbs; it's as beautiful as it is crowd-pleasing. This salad is perfect for summer gatherings—light, vibrant, and balanced between creamy, tangy, salty, and spicy. Serve chilled as a standout starter or alongside grilled mains for an effortless, elegant course.
What You Get
Butter lettuce
Superprime yuzu buttermilk dressing
Seasonal radishes
Thai basil
Cherry tomatoes
Bacon ends
Shichimi togarashi spice
What You'll Need
Salt & freshly ground black pepper
1 tablespoon of olive oil, or cooking oil of your choice
Step 1
In a small frying pan over medium heat, warm 1 tablespoon of oil. Add the bacon ends and sauté until crispy, 5-8 minutes. With a slotted spoon transfer the bacon from the pan to a paper towel-lined plate.
Step 2
Prepare the vegetables. Remove the outer layer of leaves from the 2 lettuce heads. Slice each head into quarters, from the core, leaving the wedges intact. Thinly slice the radish. Slice the cherry tomatoes in half, place in a small bowl and sprinkle lightly with salt and pepper. Pick the basil leaves, leaving the small ones whole and tear the large ones into halves.
Step 3
To serve, place the 8 wedges on a platter. Sprinkle with crispy bacon, radish slices, and cherry tomatoes. Drizzle generously with yuzu buttermilk dressing and fresh cracked black pepper. Sprinkle with shichimi togarashi spice mix and thai basil. Serve immediately.
