Jul 14 2026
Restaurants›Wharf Southern Kitchen & Whiskey Bar›Wedge Salad Recipe

Wedge Salad Recipe

Inspired by Wharf Southern Kitchen & Whiskey Bar
Time1h 30m
Serves4

iceberg, crispy pork belly, fried onions, buttermilk ranch, fresh chives & beet pickled egg

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Ingredients

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Salad

Crispy Pork Belly

Fried Onions

Beet Pickled Egg

Buttermilk Ranch

Finish / Garnish

Method

Beet Pickled Egg

  1. 1

    Hard-boil eggs

    Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then cover, remove from heat and let sit 9 minutes. Transfer to an ice bath 5 minutes, then peel.

  2. 2

    Make pickling brine

    In a small saucepan combine beet juice (or reserved beet liquid), white vinegar, water, sugar and 1 tsp salt. Warm just until sugar and salt dissolve; cool to room temperature.

  3. 3

    Pickle eggs

    Place peeled eggs in a jar and pour cooled beet brine over them so eggs are submerged. Refrigerate at least 4 hours (preferably overnight) to turn pink and develop flavor.

Crispy Pork Belly

  1. 4

    Prep and roast

    Pat pork belly dry. Score fat lightly if keeping skin. Rub with 1 tsp kosher salt, 1/2 tsp black pepper and 1 tbs olive oil. Place on a rack over a baking sheet and roast in a preheated 425°F (220°C) oven for 30–40 minutes until fat is rendered and surface is crisp and golden.

  2. 5

    Crisp and rest

    If not fully crisp, finish under broiler 1–3 minutes watching closely. Let rest 10 minutes, then slice into 1/2-inch bite-sized pieces.

Fried Onions

  1. 6

    Slice onions

    Peel and slice the yellow onion very thin into rings. Separate rings into strips.

  2. 7

    Coat and fry

    Toss the sliced onions with flour, cornstarch, paprika and 1/2 tsp salt until evenly coated. Heat vegetable oil in a medium pot to 350°F (175°C). Fry onions in batches 1–2 minutes until golden brown and crispy. Remove with a slotted spoon to a paper towel–lined plate and season immediately with a pinch of salt.

Buttermilk Ranch

  1. 8

    Mix dressing

    In a bowl whisk together mayonnaise, sour cream, buttermilk, minced garlic, chopped dill, chopped chives, lemon juice, 1/2 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust seasoning. Chill until ready to serve.

Salad Assembly

  1. 9

    Prepare vegetables

    Quarter the iceberg head through the core into 4 wedges, leaving core intact to hold leaves. Halve cherry tomatoes. Slice half an English cucumber into thin half-moons.

  2. 10

    Plate wedges

    Place one iceberg wedge on each plate on its flat side. Spoon a few tablespoons of buttermilk ranch over the top of the wedge allowing some to run down the sides.

  3. 11

    Top and garnish

    Arrange sliced pork belly pieces over the wedge, scatter halved cherry tomatoes and cucumber slices around, and sprinkle a generous pinch of crispy fried onions on top. Cut beet pickled eggs in half and place one half on each wedge. Sprinkle chopped fresh chives and optional microgreens over the salad. Finish with a light grind of black pepper and a small pinch of salt if desired.

  4. 12

    Serve

    Serve immediately so pork belly remains warm and fried onions stay crisp. Provide extra buttermilk ranch on the side.

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