Crisp Wedge Salad with Homemade Ranch Recipe
This Crisp Wedge Salad with Homemade Ranch is a refreshing and satisfying dish featuring crunchy iceberg lettuce wedges topped with juicy cherry tomatoes, hard-boiled eggs, crispy bacon, red onions, fresh chives, and toasted garlic panko breadcrumbs. The salad is elevated by a creamy, tangy homemade ranch dressing made from sour cream, buttermilk, mayonnaise, and an array of flavorful herbs and spices. Perfect as a hearty appetizer or light meal, this salad combines textures and flavors for a classic American favorite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Salad Ingredients
- 1 head iceberg lettuce (cut into wedges)
- 1 cup cherry tomatoes (halved)
- 4 eggs (hard boiled and quartered)
- 6 slices bacon (cooked and chopped)
- ¼ small red onion (finely chopped)
- 3 tablespoons chives (finely chopped)
- ½ cup toasted garlic panko breadcrumbs
Homemade Ranch Dressing
- 1 cup sour cream (or Greek yogurt)
- ½ cup buttermilk (or more if you want it runnier)
- ⅓ cup mayonnaise
- 2 tablespoons lemon juice
- 2 cloves garlic (grated or more to taste)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons kosher salt (or more to taste)
- 3 tablespoons dill (finely chopped or dried)
Instructions
- Prepare the Homemade Ranch Dressing: In a medium bowl, combine sour cream, buttermilk, mayonnaise, lemon juice, grated garlic, garlic powder, onion powder, kosher salt, and dill. Mix well until smooth and creamy. Set aside to let the flavors meld while you prepare the salad.
- Cook the Bacon: Cut the bacon into 1-inch pieces. Heat a skillet over medium heat and cook the bacon until crispy, about 6-8 minutes, stirring occasionally. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain excess fat. Set aside.
- Hard Boil the Eggs: Place eggs in a pot and cover with cold water. Bring to a boil and let cook for 10 minutes. Remove the eggs and transfer to an ice bath for 5 minutes to cool. Peel and quarter each egg.
- Toast the Garlic Panko Breadcrumbs: In a dry skillet over medium heat, toast the panko breadcrumbs until golden and fragrant, about 3-5 minutes, stirring frequently to prevent burning. Remove from heat and let cool.
- Prepare the Lettuce Wedges: Cut the head of iceberg lettuce in half, then cut each half into 4 wedges. Arrange the wedges on a large serving platter.
- Assemble the Salad: Drizzle some of the homemade ranch dressing over the lettuce wedges. Scatter halved cherry tomatoes, quartered hard-boiled eggs, crispy bacon pieces, and finely chopped red onions over the wedges. Drizzle more dressing on top, then sprinkle with chopped chives and toasted garlic panko breadcrumbs.
- Serve: Serve immediately with extra ranch dressing on the side for dipping or additional drizzling. Enjoy the contrast of crisp lettuce with creamy and savory toppings!
Notes
- Use Greek yogurt instead of sour cream for a lighter dressing.
- Adjust the buttermilk amount to achieve your preferred dressing consistency.
- For garnish, fresh dill can be substituted for dried dill in the dressing.
- Make sure to toast the panko breadcrumbs gently to avoid burning and create a crunchy texture.
- Serving immediately ensures the iceberg lettuce stays crisp and fresh.
Keywords: Wedge salad, homemade ranch dressing, iceberg lettuce salad, crispy bacon salad, hard boiled eggs, garlic panko breadcrumbs, American salad recipe
