Description
Cool summer days call for loaded iceberg wedge salad, a crisp classic bringing zesty blue cheese dressing, crispy bacon, and fresh tomatoes together in one irresistible plate. Refreshing lettuce meets tangy flavors, creating a perfect balance you’ll crave again and again.
Ingredients
Scale
Salad Base:
- 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)
- 3 tablespoons sliced fresh chives
Dressing:
- 3/4 cup mayonnaise
- 3/4 cup buttermilk
- 3 tablespoons champagne or white wine vinegar
- 2 tablespoons champagne vinegar
- 1 teaspoon sugar
- 1 teaspoon hot sauce (like Crystal)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Herbs and Seasoning:
- 1 tablespoon dried chives
- 1 teaspoon dried parsley
- 1/2 teaspoon dried dill
- 1 1/4 cup breadcrumbs (panko or fresh)
- 2 tablespoons salted butter
- 2 teaspoons lemon zest
Instructions
- Craft the ranch dressing by whisking ingredients together, seasoning with salt and pepper, and refrigerating for minimum 2 hours to allow flavors to harmonize.
- Tame raw onion’s sharpness by submerging diced onions in cold water and vinegar for 30 minutes, then drain thoroughly.
- Prepare iceberg lettuce by removing wilted outer leaves, then slice into symmetrical wedges, choosing 4-6 portions depending on desired serving size.
- Cleanse lettuce wedges under cool running water, eliminating any grit or debris, then gently pat dry with clean towels and chill until serving.
- Transform breadcrumbs into golden garnish by melting butter in skillet, toasting crumbs until crisp and amber-hued, seasoning with salt and pepper, then incorporating lemon zest and cooling to ambient temperature.
- Assemble salad by placing chilled lettuce wedges on serving platter, generously drizzling with prepared ranch dressing, then adorning with desired toppings and sprinkling with zesty breadcrumbs.
- Finish by garnishing with delicate fresh chives and serve immediately to preserve crisp textures and vibrant flavors.
Notes
- Prepare dressing ahead by whisking ingredients and letting flavors develop in the refrigerator for optimal taste complexity.
- Soften raw onion’s sharp bite by soaking in cold water and vinegar, which reduces pungency and creates a milder flavor profile.
- Choose fresh, crisp iceberg lettuce with tight, compact leaves to ensure maximum crunch and visual appeal in the salad.
- Toast breadcrumbs carefully, stirring frequently to prevent burning and achieve a golden, even color for textural contrast.
- Customize salad by adding protein like grilled chicken, crispy bacon, or hard-boiled eggs for a more substantial meal option.
- Keep lettuce wedges chilled before serving to maintain crispness and prevent wilting during plating.
- Consider dietary modifications by using gluten-free breadcrumbs or dairy-free ranch alternative for specific nutritional needs.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 384 kcal
- Sugar: 3 g
- Sodium: 560 mg
- Fat: 33 g
- Saturated Fat: 9 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 110 mg