Loaded Wedge Salad with Crispy Breadcrumbs and Chive Ranch Dressing Recipe

Introduction

The loaded wedge salad is a classic, satisfying dish perfect for any meal. Crisp iceberg lettuce wedges are topped with a tangy homemade ranch dressing, crispy bacon, fresh vegetables, and crunchy breadcrumbs for an irresistible combination.

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
• 3 tablespoons sliced fresh chives
• 1 1/4 cups breadcrumbs (panko or fresh)
• 2 tablespoons salted butter
• 2 teaspoons lemon zest

Instructions

1. Step 1: Make the dressing by whisking together mayonnaise, buttermilk, 2 tablespoons champagne vinegar, sugar, minced chives, dried parsley, dried dill, garlic powder, onion powder, hot sauce, salt, and pepper. Refrigerate for at least 2 hours to allow the flavors to meld.
2. Step 2: Soak the diced red onions in a small bowl with 1/4 cup cold water and 2 tablespoons champagne or white wine vinegar. Let sit for at least 30 minutes, then drain well before using.
3. Step 3: Prepare the lettuce by removing any wilted outer leaves and cutting the head into 4 to 6 wedges. Rinse under cold water to clean, pat dry with paper towels, and refrigerate until ready to assemble.
4. Step 4: Make the crispy breadcrumbs by melting butter in a skillet over medium heat. Add breadcrumbs and cook, stirring occasionally, until golden brown. Season with salt and pepper, stir in lemon zest, then remove from heat and let cool.
5. Step 5: Arrange the lettuce wedges on a platter and drizzle generously with the chilled ranch dressing. Top with crumbled bacon, diced eggs, soaked onions, chopped cherry tomatoes, and sliced fresh chives.
6. Step 6: Sprinkle the crispy lemon breadcrumbs over the salad just before serving for added texture and flavor.

Tips & Variations

• For extra richness, add creamy avocado slices or crumbled blue cheese to the salad.
• Use fresh herbs like dill and parsley instead of dried for a brighter taste in the dressing.
• Swap out the iceberg lettuce for romaine or butter lettuce for a different texture.
• Make the dressing a day ahead to enhance the flavor even more.

Storage

Store leftover dressing in an airtight container in the refrigerator for up to 5 days. The assembled salad is best eaten immediately, but you can keep the lettuce wedges and toppings separately in the fridge for up to 1 day. Reheat breadcrumbs briefly in a skillet to restore crispness before serving again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dressing vegan?

Yes, substitute the mayonnaise and buttermilk with plant-based alternatives like vegan mayo and unsweetened almond milk mixed with a splash of lemon juice or vinegar.

How do I keep the lettuce crisp?

After rinsing, dry the lettuce thoroughly with paper towels or a salad spinner and store wrapped in a paper towel inside a plastic bag in the fridge until ready to serve.

Loaded Wedge Salad with Crispy Breadcrumbs and Chive Ranch Dressing Recipe

Print Recipe

★★★★★

4.7 from 137 reviews

This Loaded Wedge Salad is a classic American favorite, featuring crisp iceberg lettuce wedges topped with a creamy homemade ranch dressing, crispy bacon, hard-boiled eggs, cherry tomatoes, red onions, and zesty buttery breadcrumbs. Perfect for a quick yet indulgent lunch or dinner side, this salad delivers layers of flavor and satisfying crunch in just 25 minutes.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

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 freshly ground black 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
• 1/4 cup cold water (for soaking onions)
• 2 tablespoons champagne vinegar (for soaking onions)
• 3 tablespoons sliced fresh chives (for garnish)

Buttery Breadcrumbs

• 1 1/4 cups breadcrumbs (panko or fresh)
• 2 tablespoons salted butter
• 2 teaspoons lemon zest
• Salt and freshly ground black pepper, to taste

Instructions

1. Make the dressing: In a bowl, whisk together mayonnaise, buttermilk, champagne vinegar, sugar, minced chives, dried parsley, dried dill, garlic powder, onion powder, and hot sauce until smooth. Season with salt and pepper to taste. Cover and refrigerate for at least 2 hours to allow flavors to meld.
2. Soak the onions: Place diced red onions in a small bowl. Add 1/4 cup cold water and 2 tablespoons champagne vinegar. Let soak for at least 30 minutes to mellow the sharpness, then drain thoroughly before use.
3. Prepare the lettuce wedges: Remove any wilted or browned outer leaves from the iceberg lettuce. Cut the lettuce head into 4 to 6 wedges depending on preferred portion size, removing the core from each wedge. Rinse wedges under cold water to remove any dirt, then pat dry with paper towels and refrigerate until ready to assemble.
4. Make the buttery breadcrumbs: In a skillet, melt the salted butter over medium heat. Add breadcrumbs and cook, stirring occasionally, until golden brown and crispy. Season with salt and pepper, stir in lemon zest, and remove from heat. Allow to cool to room temperature.
5. Assemble the salad: Arrange the chilled lettuce wedges on plates or a serving platter. Drizzle generously with the prepared ranch dressing. Scatter crumbled bacon, diced hard-boiled eggs, chopped cherry tomatoes, and soaked onions over the lettuce. Sprinkle the toasted buttery breadcrumbs evenly on top. Garnish with fresh sliced chives and serve immediately.

Notes

• The ranch dressing benefits greatly from resting time – ideally refrigerate it overnight for best flavor.
• Soaking onions reduces their pungency and adds a slight tang from the vinegar.
• Use fresh or panko breadcrumbs for the best crunch; fresh breadcrumbs yield a softer texture.
• You can adjust the hot sauce in the dressing to your preferred spice level or omit if desired.
• This salad is best served immediately after assembling to keep the lettuce crisp and the breadcrumbs crunchy.

Keywords: Loaded Wedge Salad, ranch dressing, iceberg lettuce salad, bacon salad, buttery breadcrumbs, classic American salad