Iceberg Wedges with Roasted Tomato Dressing Recipe

Name: Iceberg Wedges with Roasted Tomato Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound medium tomatoes, halved crosswise; 3/4 cup extra-virgin olive oil, plus more for brushing; Kosher salt; Pepper; 1/4 cup sherry vinegar; 2 tablespoons fresh lemon juice; 2 tablespoons Dijon mustard; 1 small shallot, quartered; 1 large egg yolk; 2 garlic cloves; Two 1-pound heads of iceberg lettuce, each cut into 6 wedges through the core; 1/2 pound baby carrots, preferably multicolored, thinly shaved lengthwise on a mandoline or with a vegetable peeler; 8 radishes, very thinly sliced; Salted roasted pumpkin seeds and small dill sprigs, for garnish

Servings: persons

1 pound medium tomatoes, halved crosswise
3/4 cup extra-virgin olive oil, plus more for brushing
Kosher salt
Pepper
1/4 cup sherry vinegar
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
1 small shallot, quartered
1 large egg yolk
2 garlic cloves
Two 1-pound heads of iceberg lettuce, each cut into 6 wedges through the core
1/2 pound baby carrots, preferably multicolored, thinly shaved lengthwise on a mandoline or with a vegetable peeler
8 radishes, very thinly sliced
Salted roasted pumpkin seeds and small dill sprigs, for garnish

1
Preheat the oven to 425.
2
On a rimmed baking sheet, brush the tomatoes with olive oil and season with salt and pepper.
3
Roast the tomatoes for 20 to 25 minutes, until lightly browned in spots and softened.
4
Let cool, then squeeze out and discard the seeds.
5
Transfer the tomatoes to a blender.
6
Add the sherry vinegar, lemon juice, mustard, shallot, egg yolk and garlic and puree until nearly smooth.
7
With the blender on, gradually add the 3/4 cup of olive oil until incorporated.
8
Season the dressing with salt and pepper.
9
Arrange the lettuce wedges on a platter.
10
Scatter the carrot ribbons and sliced radishes over the lettuce and drizzle some of the dressing on top.
11
Garnish with pumpkin seeds and dill sprigs and season the salad with salt and pepper.
12
Serve right away, passing additional dressing at the table.

562

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound medium tomatoes, halved crosswise, 3/4 cup extra-virgin olive oil, plus more for brushing, Kosher salt, Pepper, and more.

Yes, Iceberg Wedges with Roasted Tomato Dressing falls under the General category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Iceberg Wedges with Roasted Tomato Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions