Photo: John Montana; Photo Styling: Lynn Miller
Prep Time
10 Mins
Serves 8

How to Make It

Step 1

Remove any tough outer leaves from lettuce heads and cut each into quarters. Remove tough stem end and core. Put quarters on chilled plates.

Step 2

Combine sour cream, mayonnaise, vinegar and garlic in a food processor or blender. Add 2 Tbsp. cold water and process until blended and smooth. Add parsley, salt and pepper; pulse briefly to mix. Cover and chill until ready to serve (can be made up to 2 days in advance).

Step 3

To serve, spoon some dressing on each wedge and sprinkle with scallions, if desired. Serve remaining dressing on the side.

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