Description

This Loaded Wedge Salad takes the classic steakhouse staple to the next level with creamy homemade ranch, crispy bacon, zesty breadcrumbs, and a rainbow of fresh toppings. It’s bold, crunchy, and dressed to impress—perfect for lunch, dinner sides, or entertaining guests.

Ingredients

For the Buttermilk Ranch Dressing:
¾ cup mayonnaise
¾ cup buttermilk
3 tbsp champagne or white wine vinegar
1 tsp sugar
1 tbsp dried chives
1 tsp dried parsley
½ tsp dried dill
1 tsp garlic powder
1 tsp onion powder
1 tsp hot sauce (such as Crystal)
Salt and pepper to taste

For the Wedge Salad:
1 head iceberg lettuce, cut into 4–6 wedges
6 strips crispy cooked bacon, crumbled
2 hard-boiled eggs, diced or grated
½ cup cherry tomatoes, chopped
½ red onion, diced
2 tbsp champagne vinegar
3 tbsp fresh chives, sliced

For the Crispy Lemon Breadcrumbs:
1¼ cup panko or fresh breadcrumbs
2 tbsp salted butter
2 tsp lemon zest
Salt and pepper to taste

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Instructions

In a bowl, whisk together mayonnaise, buttermilk, vinegar, sugar, chives, parsley, dill, garlic powder, onion powder, hot sauce, salt, and pepper. Chill in the fridge for at least 2 hours.
Combine red onion with ¼ cup cold water and 2 tbsp vinegar. Let soak for 30 minutes to mellow the bite, then drain.
Cut iceberg lettuce into wedges, rinse, and pat dry. Keep cold in the fridge until serving.
In a skillet, melt butter and toast the breadcrumbs until golden. Stir in lemon zest, salt, and pepper, then cool.
Arrange lettuce wedges on a platter. Drizzle generously with ranch dressing. Top with bacon, egg, tomato, red onion, and lemony breadcrumbs. Sprinkle fresh chives on top and serve immediately.

Notes

For a protein boost, add grilled chicken or shrimp. If making ahead, store components separately and assemble just before serving to maintain crisp texture. You can also use store-bought ranch in a pinch, but the homemade version really elevates the dish.

Prep Time: 25 minutes
Cook Time: 5 minutes
Category: Salad
Method: No-Cook / Light Sauté
Cuisine: American