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Loaded Wedge Salad with Crispy Breadcrumbs and Chive Ranch Dressing Recipe

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★★★★★

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.

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 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

Find it online: https://zestywithzane.com/loaded-wedge-salad-with-crispy-breadcrumbs-and-chive-ranch-dressing-recipe/