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