The tangy, herb filled dressing has a delicate punch of shallots, a richness from homemade aioli, and a crunch from toasted pistachios. It’s slathered over fresh butter lettuce and crisp radishes for a salad you’ll want to eat every day this summer.
aioli (makes 1 cup)
makes 4 wedge salads | recipe by Naomi Pomeroy, Taste & Technique
Keywords: wedge salad