Ingredients

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)

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 (for soaking onions)

3 tablespoons sliced fresh chives

1 1/4 cups breadcrumbs (panko or fresh)

2 tablespoons salted butter

2 teaspoons lemon zest

Instructions

Step 1: Make the dressing by whisking together mayonnaise, buttermilk, 2 tablespoons champagne vinegar, sugar, minced fresh chives, dried parsley, dried dill, garlic powder, onion powder, and hot sauce. Season with salt and pepper to taste. Refrigerate for at least 2 hours to allow the flavors to meld.

Step 2: Soak the diced red onions by placing them in a small bowl with 1/4 cup cold water and 2 tablespoons champagne vinegar. Let soak for at least 30 minutes, then drain well before using.

Step 3: Prepare the lettuce by removing any wilted outer leaves, then cut the head into 4 to 6 wedges depending on portion size. Remove the stem from each wedge.

Step 4: Rinse the lettuce wedges under cold water to remove dirt, then pat dry with paper towels. Store in the refrigerator until ready to assemble.

Step 5: Make crispy breadcrumbs by melting butter in a skillet over medium heat. Add the breadcrumbs and cook, stirring occasionally, until golden brown. Season with salt and pepper, stir in lemon zest, and let cool to room temperature.

Step 6: To assemble, arrange the lettuce wedges on a platter or individual plates. Drizzle generously with the prepared dressing. Top with crumbled bacon, diced hard boiled eggs, chopped cherry tomatoes, soaked onions, and fresh chives. Sprinkle with the crispy lemon breadcrumbs just before serving.

Tips & Variations

For a smoky flavor, try substituting smoked paprika for some of the garlic or onion powder in the dressing.

Use homemade breadcrumbs from toasted crusty bread for extra crunch and flavor.

Substitute turkey bacon or vegetarian bacon for a lighter or meat-free option.

Prepare the dressing a day ahead to deepen the flavors even more.

Add avocado slices or crumbled blue cheese for extra richness and creaminess.

Storage

Store leftover dressing in an airtight container in the refrigerator for up to 3 days. Lettuce wedges are best served fresh but can be wrapped tightly and kept in the fridge for up to 1 day. Prepare toppings separately and assemble just before serving to keep the salad crisp. Reheating is not recommended for this salad.

FAQs

Can I make the dressing without buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with a teaspoon of lemon juice or vinegar. Let it sit for 5 minutes to thicken slightly before using.

How do I keep the lettuce wedges from getting soggy?

Make sure to pat the lettuce dry after washing and store it well chilled. Assemble the salad just before serving and add the dressing and toppings last to keep the wedges crisp.