Loaded Wedge Salad with Crispy Breadcrumbs and Creamy Herb Dressing Recipe

Introduction

Loaded Wedge Salad is a refreshing and flavorful twist on a classic favorite. Crisp iceberg lettuce wedges are topped with a creamy homemade ranch dressing, crispy bacon, fresh vegetables, and zesty breadcrumbs for added crunch. It’s a perfect side or light meal that’s both satisfying and vibrant.

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, and salt and pepper to taste. Refrigerate for at least 2 hours to allow flavors to meld.
2. Step 2: Soak the diced red onion in a small bowl with 1/4 cup cold water and 2 tablespoons champagne or white wine vinegar. Let it soak for at least 30 minutes, then drain.
3. Step 3: Prepare the lettuce wedges by removing any wilted outer leaves and the stem, then cut into 4 or 6 wedges depending on desired portion size.
4. Step 4: Rinse the lettuce wedges under cold water to remove any dirt. Pat dry thoroughly with paper towels and store in the fridge until ready to assemble.
5. Step 5: For the breadcrumbs, melt the 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 let cool to room temperature.
6. Step 6: Arrange the lettuce wedges on a serving plate. Drizzle generously with the prepared dressing. Top with crispy bacon, diced eggs, cherry tomatoes, soaked red onions, and fresh chives. Sprinkle with the toasted breadcrumbs for crunch and serve immediately.

Tips & Variations

• Use fresh herbs in the dressing if available for a brighter flavor.
• Substitute turkey bacon for a leaner option or omit for a vegetarian salad.
• Add avocado slices or cucumber for extra freshness.
• Make the dressing a day ahead to deepen the flavor.

Storage

Store leftover dressing in an airtight container in the refrigerator for up to 3 days. The salad is best assembled just before serving to keep lettuce crisp. If needed, keep leftover components like bacon, eggs, and breadcrumbs separately refrigerated and reassemble when ready to eat. Reheating is not recommended as the salad is best served fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of lettuce for the wedge salad?

Iceberg lettuce is traditional because of its crisp texture and mild flavor, but you can use romaine or butter lettuce for a different texture. Keep in mind the salad may be less crunchy.

How do I make the bacon crispy without a mess?

Cooking bacon in the oven on a baking sheet lined with foil or parchment paper helps it cook evenly and crisply with less mess. Bake at 400°F (200°C) for about 15-20 minutes, checking frequently.

Loaded Wedge Salad with Crispy Breadcrumbs and Creamy Herb Dressing Recipe

Print Recipe

★★★★★

4.7 from 424 reviews

This Loaded Wedge Salad is a deliciously fresh and crunchy salad featuring crisp iceberg lettuce wedges topped with a creamy homemade ranch dressing, crispy bacon, hard-boiled eggs, cherry tomatoes, pickled onions, and golden toasted breadcrumbs infused with lemon zest. The salad combines creamy, tangy, and savory flavors with varied textures, making it an irresistible appetizer or side dish perfect for any occasion.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 30 minutes
• Yield: 4 to 6 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 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
• 3 tablespoons sliced fresh chives

Breadcrumb Topping

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

Instructions

1. Make the Dressing: Whisk together mayonnaise, buttermilk, champagne vinegar, sugar, minced chives, dried parsley, dried dill, garlic powder, onion powder, hot sauce, salt, and pepper until smooth. Refrigerate for at least 2 hours to allow the flavors to meld and deepen.
2. Soak the Onions: Place diced red onions in a small bowl and pour in 1/4 cup cold water plus 2 tablespoons champagne or white wine vinegar. Let soak for at least 30 minutes to mellow the sharpness, then drain thoroughly before use.
3. Prepare the Lettuce Wedges: Remove any browned or wilted outer leaves from the iceberg lettuce. Cut the head into wedges, removing the core stem for easier eating. You can slice into 4 larger wedges or 6 smaller wedges depending on serving preferences. Rinse each wedge under cold water to remove dirt, then pat dry with paper towels. Store in the refrigerator until ready to assemble.
4. Make the Breadcrumb Topping: Melt salted butter in a skillet over medium heat. Add breadcrumbs and stir occasionally until golden brown and crispy, about 3-5 minutes. Season with salt and pepper, then stir in lemon zest. Remove from heat and allow to cool to room temperature.
5. Assemble the Salad: Arrange lettuce wedges on a serving plate. Drizzle generously with the chilled ranch dressing. Scatter cooked crumbled bacon, diced hard-boiled eggs, chopped cherry tomatoes, and drained pickled onions over the wedges. Sprinkle the toasted lemon-zested breadcrumbs on top, then garnish with fresh sliced chives. Serve immediately to preserve the crispness of the lettuce and the crunch of the topping.

Notes

• Refrigerating the dressing helps to develop richer flavors, so don’t skip the 2-hour chill time if possible.
• Pickling the onions reduces their pungency and adds a nice tangy contrast to the creamy dressing.
• Use fresh breadcrumbs if possible for a lighter texture, but panko works well for extra crunch.
• Cook bacon until very crispy to maximize texture and flavor.
• Serve immediately after assembling to avoid sogginess of the lettuce or breadcrumbs.

Keywords: wedge salad, loaded salad, iceberg lettuce salad, bacon salad, ranch dressing, crispy breadcrumbs, easy salad recipe