Introduction

Loaded Wedge Salad is a classic, satisfying dish that combines crisp iceberg lettuce with a tangy ranch dressing, savory bacon, and fresh vegetables. This recipe elevates the traditional wedge salad with crunchy breadcrumbs and fresh herbs for a delightful mix of textures and flavors.

Loaded Wedge Salad with Crispy Breadcrumbs and Chive Dressing Recipe - Recipe Image

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

Step 1: Make the dressing. In a bowl, whisk together mayonnaise, buttermilk, 2 tablespoons champagne vinegar, sugar, minced fresh chives, dried parsley, dried dill, garlic powder, onion powder, and hot sauce. Season with salt and pepper to taste. Refrigerate for at least 2 hours to allow the flavors to meld.
Step 2: Soak the onions. Place diced red onion in a small bowl and add 1/4 cup cold water plus 2 tablespoons champagne vinegar. Let soak for at least 30 minutes, then drain well before using.
Step 3: Prepare the lettuce. Remove any browned or wilted outer leaves from the head of iceberg lettuce. Cut it into wedges by slicing into 4 or 6 sections, depending on portion size. Rinse each wedge under cold water and pat dry with paper towels. Store in the fridge until ready to assemble.
Step 4: Make the crispy breadcrumbs. Melt butter in a skillet over medium heat. Add the breadcrumbs and cook, stirring occasionally, until they turn golden brown. Season with salt and pepper, then stir in lemon zest. Remove from heat and let cool to room temperature.
Step 5: Assemble the salad. Arrange lettuce wedges on a serving platter. Drizzle generously with the prepared ranch dressing. Top with crumbled bacon, diced hard boiled eggs, chopped cherry tomatoes, soaked and drained red onions, and fresh sliced chives. Sprinkle the toasted breadcrumbs over the top for a crunchy finish. Serve immediately.

Tips & Variations

For extra flavor, try adding crumbled blue cheese or shredded cheddar to the salad toppings.
Use homemade buttermilk by adding 1 tablespoon lemon juice to 3/4 cup milk and letting it sit for 5 minutes.
Substitute turkey bacon for a leaner option.
Make the dressing up to 2 days in advance to deepen the flavor.
If you prefer a milder onion flavor, soak the onions longer or rinse after soaking.

Storage

Store leftover dressing in an airtight container in the refrigerator for up to 3 days. Keep salad components like lettuce wedges, bacon, and vegetables separate and assemble just before serving to avoid sogginess. Reheat breadcrumbs briefly in a dry skillet if needed to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of lettuce?

Iceberg lettuce is ideal for its crisp texture and sturdy leaves that hold up well to toppings, but you can substitute romaine or butter lettuce for a slightly different texture.

How can I make this salad vegetarian?

Omit the bacon and hard boiled eggs, and add extra vegetables like avocado or roasted nuts for protein and flavor.

Loaded Wedge Salad with Crispy Breadcrumbs and Chive Dressing Recipe

Print Recipe

★★★★★

4.6 from 92 reviews

This Loaded Wedge Salad is a refreshing and flavorful take on a classic wedge salad, featuring crisp iceberg lettuce wedges topped with a creamy homemade ranch dressing, crispy bacon, hard boiled eggs, tangy cherry tomatoes, pickled red onions, and crunchy lemon-zested breadcrumbs. Perfect as a light lunch or as a side dish for any meal, this salad combines cool, creamy, tangy, and crunchy textures and tastes in every bite.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes (plus 2+ hours chilling for dressing and 30 minutes onion soak)
Yield: 4 servings 1x
Category: Salad
Method: Stovetop
Cuisine: American

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
1/4 cup cold water
2 tablespoons champagne or white wine vinegar (for soaking onions)
3 tablespoons sliced fresh chives

Crispy Breadcrumbs

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 the mayonnaise, buttermilk, champagne vinegar, sugar, fresh chives, dried parsley, dried dill, garlic powder, onion powder, hot sauce, salt, and pepper until smooth. Cover and refrigerate for at least 2 hours to allow the flavors to meld and develop.
Soak the onions: Place the diced red onions into a small bowl, add 1/4 cup cold water and 2 tablespoons champagne or white wine vinegar. Let soak for at least 30 minutes to reduce sharpness, then drain thoroughly before using.
Prepare the lettuce: Remove any wilted or browned outer leaves from the iceberg lettuce head. Cut the lettuce into wedges (4 wedges for larger portions or 6 wedges for smaller). Rinse each wedge under cold water to remove dirt, then pat dry carefully with paper towels. Store in the refrigerator until ready to assemble.
Make the crispy breadcrumbs: In a skillet, melt the salted butter over medium heat. Add the breadcrumbs and cook, stirring occasionally, until they turn golden brown and crisp. Season with salt and pepper, stir in the lemon zest, then transfer to a plate to cool to room temperature.
Assemble the salad: Arrange the lettuce wedges on a serving plate or platter. Drizzle each wedge generously with the prepared ranch dressing. Top with crumbled crispy bacon, diced hard boiled eggs, chopped cherry tomatoes, and soaked diced onions. Sprinkle the lemon-zested crispy breadcrumbs over the top, garnish with fresh sliced chives, and serve immediately.

Notes

Allow the dressing to chill for at least 2 hours to develop the best flavor.
Soaking the onions helps mellow their sharp bite, making the salad more balanced.
Use panko breadcrumbs for extra crunch, or fresh breadcrumbs for a softer texture.
Make sure to pat dry the lettuce wedges well to avoid watery salad.
For extra flair, add avocado slices or blue cheese crumbles.

Keywords: loaded wedge salad, wedge salad recipe, iceberg lettuce salad, creamy ranch dressing, bacon salad, crunchy salad topping