Jul 14 2026
Restaurants›The Hangar Restaurant & Flight Lounge›Hangar Wedge Salad Recipe

Hangar Wedge Salad Recipe

Inspired by The Hangar Restaurant & Flight Lounge
Time30m
Serves2

(GF, V) Crumbled blue cheese, tomato, cucumber, bacon, house made peppercorn ranch dressing. Small | Regular.

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Ingredients

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Salad Base

Toppings

Dressing

Method

Salad Preparation

  1. 1

    Prepare the Lettuce

    Wash the iceberg lettuce thoroughly under cold water. Remove any damaged outer leaves. Cut the lettuce into quarters and place them on a large serving platter.

  2. 2

    Prepare the Vegetables

    Slice the cherry tomatoes in half and chop the cucumber into bite-sized pieces. Scatter the tomatoes and cucumber over the lettuce quarters.

Cooking the Bacon

  1. 3

    Cook the Bacon

    In a skillet over medium heat, cook the bacon slices until crispy. Remove from the skillet and place them on a paper towel to drain excess fat. Once cooled, crumble the bacon into small pieces.

Making the Dressing

  1. 4

    Combine Dressing Ingredients

    In a mixing bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, fresh ground black pepper, garlic powder, onion powder, and salt to taste until smooth and creamy.

  2. 5

    Add Chives

    Fold in the chopped chives into the dressing mixture.

Assembly

  1. 6

    Assemble the Salad

    Drizzle the prepared peppercorn ranch dressing generously over the salad. Top with crumbled blue cheese and crumbled bacon.

  2. 7

    Serve

    Serve the wedge salad immediately, garnished with additional chives if desired.

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