Loaded Wedge Salad Recipe
This iceberg wedge salad is loaded with bacon, tomatoes, egg, crispy breadcrumbs, and drizzled with a homemade ranch dressing.
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
- 2 tablespoons champagne vinegar
- 1 teaspoon granulated sugar
- 2 tablespoons minced fresh chives
- 1 teaspoon dried parsley
- 1/2 teaspoon dried dill
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons hot sauce, like Crystal
Wedge Salad
- 1 head iceberg lettuce, cut into wedges
- 8 strips bacon, cooked until crispy and 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 cups breadcrumbs, (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
To store: Once assembled and dressed, wedge salad is best eaten within a few hours of serving. However, the deconstructed elements of this salad may be stored separately in airtight containers for 4-6 days in the fridge.
If you’re making this recipe for meal prep, I recommend that you store the ingredients in divided meal prep containers and assemble/toss with dressing right before eating.
