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Loaded Wedge Salad with Crispy Breadcrumbs and Creamy Herb Dressing Recipe

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★★★★★

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.

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
  • 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

Find it online: https://spatulaqueen.com/loaded-wedge-salad-with-crispy-breadcrumbs-and-creamy-herb-dressing-recipe/