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Loaded Wedge Salad Recipe
Appetizer, Salad, Salads, Side Dish

Loaded Wedge Salad

This Loaded Iceberg Wedge Salad Recipe is loaded with bacon, tomatoes, egg, crispy bread crumbs, and drizzled with a homemade ranch dressing.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Makes: 4 - 6 servings

Ingredients

Buttermilk Ranch Dressing

  • 3/4 cup mayonnaise
  • 3/4 cup buttermilk
  • 3 tablespoons champagne or white wine vinegar
  • 1 teaspoon sugar
  • 1 tablespoon dried chives
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried dill
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon hot sauce, like Crystal

Wedge Salad

  • 1 head iceberg lettuce, cut into wedges
  • 6 strips crispy cooked bacon, crumbled
  • 2 hard boiled eggs, diced or grated
  • 1/2 cup cherry tomatoes, chopped
  • 1/2 red onion, diced
  • 2 tablespoons champagne vinegar
  • 3 tablespoons sliced fresh chives

Crispy Lemon Breadcrumbs

  • 1 1/4 cup bread crumbs (panko or fresh)
  • 2 tablespoons salted butter
  • 2 teaspoons lemon zest

Instructions

  • Make the dressing. Whisk together all the ranch dressing ingredients, season to taste with salt and pepper, and refrigerate for at least 2 hours before serving. This is a dressing that needs time for all the flavors to meld.
  • Soak the onions. Place the diced onions in a small bowl and add 1/4 cup cold water plus the 2 tablespoons of champagne or white wine vinegar. Soak for at least 30 minutes and drain before using.
  • Cut the lettuce. Remove any outer layers on the head of lettuce that are browned and wilted. Cut the head of lettuce into wedges and remove the stem. You can cut the lettuce into 4 wedges for larger portions, or 6 wedges for smaller portions.
  • Clean the lettuce. Rinse the lettuce wedges under cold water to remove any dirt and debris. Pat dry with paper towels and store in the fridge until ready to use.
  • Make the breadcrumbs. Melt the butter in a skillet and add the bread crumbs. Cook, stirring occasionally, until golden brown. Season with salt and pepper and remove from the heat. Stir in the lemon zest and cool to room temperature.
  • Assemble. Arrange the lettuce wedges on a plate or platter and drizzle with dressing. Top as desired and sprinkle with crispy breadcrumbs. Top with the fresh chives and serve.

Notes

See above blog post for instructions on cutting lettuce into wedges, storage, and more.