Wedge Salad with Sour Cream Dressing 4 servings Adapted from Bon Appetit magazine Ingredients 3/4 cup sour cream (I use Green Valley lactose free) 1/4 cup mayonnaise 1 small garlic clove, finely grated (microplane works great) 2 teaspoons finely grated lemon zest 3 tablespoons fresh lemon juice 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper + more for serving 1 head iceberg lettuce (about 1 pound) 2 small avocados, halved and diced (large dice) 2 medium radishes, sliced very thin, chilled in ice water bath for 5 minutes (optional) 2 tablespoons minced chives Directions Whisk together sour cream, mayonnaise, garlic, lemon zest, lemon juice, salt and pepper in a medium bowl
I prefer the Goldsmith soundtrack, personally
Ive been clamoring here and on Emilys Instagram for a dresser-nightstand-bed combo roundup for what feels like two years now out of sheer desperation for help with my own furniture predicament
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TIPS: 1)Leave the basic vinaigrette as is or add Italian seasonings for an Italian dressing, 2)Use honey, maple syrup, or sugar if you are used to store-bought dressings (you can gradually decrease it if you want as you get used to homemade)