Lettuce wedges with lemony dressing

Crunchy lettuce wedges with a sweet and sour lemony dressing from Australian Women's Weekly.

  • 20 mins cooking
  • Serves 8
  • Print


Lettuce wedges with lemony dressing
  • 300 gram sour cream
  • 300 gram whole-egg mayonnaise
  • 1 1/2 tablespoon lemon juice
  • 1 teaspoon finely grated lemon rind
  • 1/2 brown onion (80g)
  • 4 baby cos lettuce (720g)
  • 1/4 cup (20g) fried asian shallots
  • 1/4 cup loosely packed fresh flat-leaf parsley leaves


Lettuce wedges with lemony dressing
  • 1
    Place sour cream, mayonnaise, juice and rind in a medium bowl. Coarsely grate onion over a small bowl. Press down on onion to extract as much juice as possible; discard onion, reserve onion juice. Add onion juice to sour cream mixture, stir to combine; season.
  • 2
    Remove outer leaves from lettuce; discard root end. Cut each lettuce into quarters lengthways (push a 20cm (8-inch) bamboo skewer through the leaves to help to hold the leaves together, if necessary).
  • 3
    Arrange lettuce on a large platter. Drizzle with sour cream dressing; sprinkle with shallots and parsley.


Fried asian shallots are found in cellophane bags or jars at all Asian grocery stores; once opened, they will keep for months if stored tightly sealed.

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