Wedge Salad Recipe
romaine, tomatoes, bacon, pickled onion, ranch, bleu cheese crumbles
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Ingredients
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Salad
Pickled Red Onion
Ranch Dressing (simple)
Method
Pickled Red Onion
- 1
Prepare quick pickles
Place sliced red onion in a heatproof jar or bowl. In a small saucepan combine apple cider vinegar, water, sugar, and kosher salt. Warm over medium heat, stirring until sugar and salt dissolve and liquid just comes to a simmer, about 2–3 minutes. Pour hot brine over onions, pressing them down so they are submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (can be made up to 24 hours ahead).
Ranch Dressing (simple)
- 2
Mix dressing
Whisk together mayonnaise and buttermilk in a bowl until smooth. Add lemon juice, minced garlic, dried dill, dried parsley, onion powder, salt, and black pepper. Taste and adjust seasoning; thin with additional buttermilk or water 1 tsp at a time if you prefer a looser dressing. Refrigerate for at least 10 minutes to let flavors meld (can be made up to 3 days ahead).
Salad
- 3
Prepare bacon
If bacon is not already cooked, preheat oven to 400°F (200°C). Arrange bacon slices on a rimmed baking sheet lined with foil and a rack if available. Bake 12–18 minutes until crisp. Transfer to a paper towel–lined plate and drain. Once cool, chop or crumble into bite-size pieces.
- 4
Prepare lettuce
Remove any damaged outer leaves from the romaine. Slice the head into 4 equal wedges through the core so each wedge stays intact. Rinse and pat dry thoroughly; cold, dry lettuce holds dressing better.
- 5
Prepare tomatoes
Core and cut tomatoes into wedges similar in size to the lettuce wedges (or into 8 wedges if using medium tomatoes). Remove excess seeds if very watery.
- 6
Assemble wedges
Place each romaine wedge on a chilled plate. Tuck 2–3 tomato wedges alongside each lettuce wedge. Spoon about 2–3 tablespoons of ranch dressing over each wedge, letting it drip down the layers. Scatter crumbled bacon evenly over the wedges. Sprinkle bleu cheese crumbles over each wedge (about 3/4 tbsp per wedge). Top with a few slices of the pickled red onion (2–3 slices per wedge) and finish with a light pinch of chopped chives if using.
- 7
Serve
Serve immediately so lettuce stays crisp. Offer extra ranch and extra bleu cheese crumbles on the side.