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Iceberg Wedge Salad with Green Goddess Dressing & Pork Cracklings inspired by Locke-Ober
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Inspired by Locke-Ober

Iceberg Wedge Salad with Green Goddess Dressing & Pork Cracklings

Appetizer
This refined take on a classic wedge salad pairs crisp iceberg lettuce with a creamy herb-packed Green Goddess dressing and crispy pork cracklings for texture. The combination creates a sophisticated starter that balances cool, crunchy lettuce with rich dressing and savory, crunchy pork elements.
Prep Time 30 mins
Cook Time 25 mins
Inactive Time 60 mins
Total Time 115 mins
Servings 4

Ingredients

  • 1 head Iceberg lettuce (Firm and fresh)
  • 8 oz Pork skin (From pork belly or shoulder)
  • 2 tsp Kosher salt (Divided)
  • 1 medium Ripe avocado
  • 1/2 cup Sour cream
  • 1/2 cup Mayonnaise (Preferably homemade)
  • 2 whole Anchovy fillets (Oil-packed, drained)
  • 1 clove Garlic (Minced)
  • 2 tbsp Fresh tarragon (Chopped)
  • 1/4 cup Fresh chives (Chopped)
  • 1/4 cup Fresh parsley (Chopped)
  • 2 tbsp Fresh lemon juice
  • 1 tbsp White wine vinegar
  • 1 cup Cherry tomatoes (Halved)
  • 1/2 cup English cucumber (Diced)
  • 1 to taste Freshly ground black pepper

Tools You'll Need

  • Food processor
  • Wire rack and baking sheet
  • Sharp chef's knife
  • Paper towels
  • Whisk
  • Chilled plates for serving

Chef's Tip

To achieve perfectly crispy pork cracklings, ensure the skin is completely dry before cooking and start with a cold oven to slowly render the fat before crisping. This gradual process prevents burning while creating glass-like crispness.

Instructions

  1. Prepare pork cracklings: Preheat oven to 250°F. Thoroughly dry pork skin, then sprinkle with 1 teaspoon salt.
  2. Place pork skin on a rack set over a baking sheet. Bake at 250°F for 1 hour to render fat.
  3. Increase oven temperature to 400°F and continue baking until golden and crispy, about 20 minutes more.
  4. Let cool completely, then break into bite-sized pieces.
  5. Make Green Goddess dressing: In a food processor, combine avocado, sour cream, mayonnaise, anchovies, garlic, herbs, lemon juice, and vinegar.
  6. Process until smooth and creamy. Add 1-2 tablespoons water if needed to reach desired consistency.
  7. Season with remaining salt and pepper to taste. Refrigerate until needed.
  8. Prepare lettuce: Remove any wilted outer leaves from iceberg head. Rinse and pat dry.
  9. Cut iceberg into 4 equal wedges through the core to keep wedges intact.
  10. Prepare salad: Place each wedge on a chilled plate. Drizzle generously with Green Goddess dressing.
  11. Scatter cherry tomatoes and diced cucumber around each wedge.
  12. Top with broken pieces of pork cracklings.

Plating

Place an iceberg wedge upright on each chilled plate with the cut sides facing up. Drizzle dressing generously over the wedge, allowing it to seep between the leaves. Arrange cherry tomatoes and cucumber around the base. Position several pieces of pork crackling artfully on top of the wedge. Finish with a sprinkle of finely chopped chives and freshly ground black pepper.

Storage & Reheating

The Green Goddess dressing can be made up to 3 days ahead and refrigerated in an airtight container. Pork cracklings can be prepared up to 2 days ahead and stored in an airtight container at room temperature. The iceberg wedges should be cut just before serving. Once dressed, the salad should be consumed immediately.

About This Recipe

This elegant take on the classic wedge salad was a signature offering at Locke-Ober, where traditional favorites were elevated through careful preparation and premium ingredients. The Green Goddess dressing—an American classic invented at San Francisco's Palace Hotel in the 1920s—pairs perfectly with crisp iceberg lettuce, while the addition of pork cracklings adds a sophisticated twist that reflects the restaurant's dedication to refined comfort food.

How did it turn out?

We'd love to hear about your experience making this recipe!