Perfectly Imperfect Baby Wedge Salad with Avocado and Pickled Onions

In the realm of meatless entrees, where creativity often takes a backseat to convenience, there lies a hidden gem — a salad born from the scraps of other dishes. Let me introduce you to my beloved baby wedge salad, a delightful concoction that defies expectations and steals hearts with its simple yet captivating charm.

Once a staple from a taco joint in our neighborhood, this salad stole my palate despite its humble beginnings. Consisting primarily of lettuce, pickled onions, sliced radishes, pepitas, and crumbled cotija, it masqueraded as a mere side dish. Yet, with each bite, it revealed a symphony of flavors and textures — crunchy, bright, creamy, and utterly irresistible.

In my own kitchen, I've taken the liberty to zhuzh it up a bit (yes, I've just discovered how to spell that word, and it brings me great joy). I elevate the pepitas by gently warming them in oil until they release their fragrant aroma. Avocado finds its way into the mix, just as it did when we ordered this salad out. And sometimes, for a touch of whimsy, I carve the iceberg lettuce into charming little wedges.

While I often measure the toppings with my heart, I've provided precise measurements below for those who prefer a more structured approach. But regardless of how it's assembled, one thing remains certain — I could happily devour this salad once a week for eternity.

So let's celebrate the beauty of imperfection and savor the magic of this baby wedge salad, a true testament to the art of culinary reinvention.

Baby Wedge Salad with Avocado and Pickled Onions

Servings  Varies
Time  30 minutes
Source  Adapted from Smitten Kitchen

Ingredients

For Pickled Onions

• 3 tablespoons (45 grams) red wine vinegar
• 1 tablespoon (15 grams) water
• Kosher salt
• 1/4 teaspoon granulated sugar or honey
• 1/2 small red onion, thinly sliced

For Crispy Pepitas

• 1/4 cup (35 grams) pepitas
• 3 tablespoons (40 grams) olive oil
• Kosher salt
• Freshly ground black pepper

For Salad

• 1 small (3/4 to 1 pound) head of iceberg lettuce
• 1 medium avocado, chopped into chunks
• 1/2 cup (60 grams) crumbled cotija cheese
• 2 radishes, thinly sliced then cut into matchsticks

Instructions

Pickle Your Onions

1. In a jar, combine red wine vinegar, water, 1/2 teaspoon kosher salt, and sugar or honey.
2. Add thinly sliced onion and shake to combine.
3. Let the onions pickle and soften in the fridge for 1 hour to 5 days. Alternatively, microwave (lid off) for about 20 seconds to speed up the pickling process.

Crisp Your Pepitas

1. In a small skillet, combine pepitas with olive oil over medium heat.
2. Let pepitas sizzle in oil for 1 to 2 minutes, watching closely until they turn one shade darker.
3. Remove from heat, season with salt and pepper, and let cool for a few minutes before using.

Assemble Your Salad

1. Cut the iceberg lettuce into halves, then each half into 4 wedges.
2. Cut the wedges down into smaller triangles, maintaining the baby wedge appearance.
3. Transfer the lettuce wedges to a serving plate.
4. Scatter chopped avocado over the lettuce.
5. Spoon the cooled pepitas and their oil over the salad.
6. Add rings of pickled onion on top, and spoon the vinegar brine left behind over the lettuce.
7. Garnish with crumbled cotija cheese and sliced radishes.
8. Season the entire platter with salt and pepper to taste.
9. Serve immediately and enjoy!

Additional Notes

• This salad is customizable; adjust the toppings according to personal preference.

Pickled onions can be made in advance and stored in the refrigerator.