Crispy Morty Wedge Salad

When mortadella hits a pan it caramelizes like a dream and the flavors are intensified—meaty, salty, a touch sweet, nutty—it’s truly addicting. I’ve swapped out the traditional bacon crumbles on the classic wedge salad for these tasty beauties—the perfect balance to a tangy bold blue cheese dressing and the crunch of iceberg. Here’s a case where it’s 100% worth it to ask your deli counter for a single large slice of mortadella so you can cube it at home.

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Serves 4

INGREDIENTS

¼ cup sour cream
¼ cup mayonnaise
1 tbsp minced parsley, plus more for garnish
1 tbsp lemon juice
2 oz blue cheese crumbles, plus more for garnish
2 tbsp milk or water
One 8 oz slice of mortadella, cut into ¼” cubes
1 large head of iceberg lettuce
1 tsp lemon zest, for finishing
Kosher salt and ground black pepper

METHOD

In a small bowl, add sour cream, mayonnaise, minced parsley, lemon juice and blue cheese and whisk until combined and smooth with some blue cheese chunks remaining. Whisk in milk or water as needed, then season with salt and pepper and set aside.

In a medium non-stick pan over medium heat, add mortadella and sauté until cubes are golden and browned—approximately 2 minutes. Transfer to a small bowl.

Quarter lettuce through stem end and remove any wilted outer leaves. Arrange on a platter. Pour dressing atop, then top with mortadella and blue cheese crumbles. Garnish with flat leaf parsley, finish with lemon zest and serve immediately.