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Wedge Salad with Sour Cream Dressing 4 servings Adapted from Bon Appetit magazine Ingredients 3/4 cup sour cream (I use Green Valley lactose free) 1/4 cup mayonnaise 1 small garlic clove, finely grated (microplane works great) 2 teaspoons finely grated lemon zest 3 tablespoons fresh lemon juice 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper + more for serving 1 head iceberg lettuce (about 1 pound) 2 small avocados, halved and diced (large dice) 2 medium radishes, sliced very thin, chilled in ice water bath for 5 minutes (optional) 2 tablespoons minced chives Directions Whisk together sour cream, mayonnaise, garlic, lemon zest, lemon juice, salt and pepper in a medium bowl
Eileen Nunez is the Vice President of Marketing and Expansion of Alts (Alterations Specialists), based in New York City
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