Description
This Loaded Wedge Salad recipe features crisp iceberg lettuce wedges topped with a creamy homemade ranch dressing, crispy bacon, hard-boiled eggs, cherry tomatoes, red onions, and buttery toasted breadcrumbs with lemon zest. A refreshing, flavorful salad perfect for a light meal or side dish, ready in just 25 minutes.
Ingredients
Scale
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)
- Salt and pepper, to taste
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
- 1/4 cup cold water
- 3 tablespoons sliced fresh chives
Breadcrumb Topping
- 1 1/4 cups breadcrumbs (panko or fresh)
- 2 tablespoons salted butter
- 2 teaspoons lemon zest
- Salt and pepper, to taste
Instructions
- Make the dressing: Whisk together mayonnaise, buttermilk, champagne vinegar, sugar, minced fresh chives, dried parsley, dried dill, garlic powder, onion powder, hot sauce, salt, and pepper. Refrigerate for at least 2 hours to allow flavors to meld.
- Soak the onions: Place diced red onions in a bowl with 1/4 cup cold water and 2 tablespoons champagne vinegar. Let soak for at least 30 minutes, then drain well to reduce sharpness and add a mild tangy flavor.
- Cut the lettuce: Remove any brown or wilted outer layers from the head of iceberg lettuce. Slice the lettuce into 4 large or 6 smaller wedges, removing the core stem.
- Clean the lettuce: Rinse each wedge gently under cold water to remove dirt and debris. Pat them dry thoroughly with paper towels and store in the refrigerator until ready to assemble.
- Make the breadcrumbs: Melt salted butter in a skillet over medium heat. Add the breadcrumbs and cook, stirring occasionally, until they are golden brown and crispy. Season with salt and pepper, remove from heat, stir in lemon zest, and allow to cool to room temperature.
- Assemble: Arrange the lettuce wedges on a plate or serving platter. Drizzle generously with the prepared ranch dressing, then sprinkle with crispy bacon, hard boiled eggs, cherry tomatoes, soaked and drained onions, fresh sliced chives, and the toasted lemon breadcrumbs. Serve immediately.
Notes
- Refrigerating the dressing for a couple of hours enhances the flavor through marination.
- Soaking the onions in vinegar and water mellows their sharpness while adding a slight tang.
- Use panko breadcrumbs for extra crunch or fresh breadcrumbs for a softer texture.
- To save time, bacon can be cooked ahead and stored in the fridge.
- Adjust the amount of hot sauce in the dressing to suit your spice preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Keywords: Loaded wedge salad, iceberg lettuce salad, creamy ranch dressing, bacon salad, easy salad recipe, crunchy breadcrumbs
