Wedge Salad

Total Time:
1 hr 15 min
20 min
10 min
45 min

6 servings

  • Salad:
  • 4 slices applewood-smoked bacon
  • 1 large head iceberg lettuce, cored and sliced into 6 equal wedges
  • 2 medium tomatoes, diced
  • 2 small red onions, thinly sliced
  • 3 tablespoons finely chopped chives
  • Ranch Dressing:
  • 1 1/2 cups buttermilk
  • 1/3 cup sour cream
  • 2 tablespoons chopped chives
  • 2 tablespoons mayonnaise
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon lemon juice
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 2 cloves garlic, finely minced
  • 2 scallions, finely chopped
  • For the salad: Preheat the oven to 400 degrees F.

  • Line a rimmed baking sheet with parchment paper. Set a rack on the baking sheet and lay the bacon on it in a single layer. Cook until crisp, 35 to 45 minutes, turning halfway through. When cool enough to handle, chop coarsely.

  • For the ranch dressing: In a bowl or a jar with a tight-fitting lid, add the buttermilk, sour cream, chives, mayonnaise, parsley, lemon juice, salt, celery seed, onion powder, garlic powder, garlic and scallions and whisk together (or shake vigorously if using a jar).

  • Assembly: Lay a lettuce wedge on each of 6 salad plates. Drizzle each wedge with 2 to 3 tablespoons of the dressing, letting it flow between the leaves of the lettuce and pool on the plate. Sprinkle over the tomatoes, onion and bacon. Garnish with the chives.

  • Any leftover dressing can be refrigerated for up to 1 week.

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