Loaded Wedge Salad with Black Pepper Buttermilk Dressing

Ingredients

• 120 ml (1/2 cup)mayonnaise (homemade or shop-bought)
• 60 ml (1/4 cup)sour cream
• 120 ml (1/2 cup)buttermilk
• 1 tablespoon (15 ml)champagne vinegar (or white vinegar)
• 2 splashesWorcestershire sauce
• 1/2 teaspoonkosher salt, more or less to taste
• 3/4 teaspooncoarsely ground black pepper, more or less to taste
• 3 slicesbacon
• 240 ml (1 cup)cherry tomatoes, halved
• 1 medium headiceberg lettuce
• 2hard-boiled eggs, finely chopped
• 60 ml (1/4 cup)crumbled blue cheese, more or less to taste
• 3green onions, sliced

Instructions

1. 1

   Mix the dressing

   Whisk the mayonnaise, sour cream, buttermilk, vinegar, Worcestershire sauce, salt and pepper together in a mixing bowl. Transfer to an airtight container and refrigerate until ready to serve.

2. 2

   Prepare the salad

   Cook the bacon until crisp, then chop it into small pieces. Cut the lettuce head into four wedges and arrange them on a platter.

3. 3

   Add the toppings

   Drizzle the dressing over the wedges, then top with the tomatoes, chopped hard-boiled eggs, cooked bacon, crumbled blue cheese and green onions.

What is a loaded wedge salad?

A wedge salad is a classic American way to serve iceberg lettuce: cut into quarters and dressed at the table rather than tossed. This version adds the familiar savoury combination of bacon, egg, blue cheese and tomatoes.

The large wedges keep the lettuce crisp while the creamy, peppery dressing settles into the layers. Serving it on a platter also makes the toppings easy to share.

Nutrition and macros by portion

The nutrition label shows one serving as written: 343 calories, 8g protein, 9g carbs, 31g fat.

Most of the fat comes from the mayonnaise, sour cream, bacon and blue cheese; the lettuce and tomatoes contribute most of the carbohydrates, while the egg, bacon and dairy provide protein. Balance a wedge with a lean main and an extra serving of vegetables.

Getting the dressing right

Creamy base: mayonnaise and sour cream give the dressing body, while buttermilk loosens it enough to drizzle over the wedges.

Pepper and vinegar: coarsely ground black pepper brings a noticeable bite, and champagne or white vinegar adds sharpness. Taste before serving and adjust the salt or pepper to suit.

Keep the lettuce crisp

Cold lettuce: start with a chilled head and dry it well after washing, if needed. Excess water can dilute the dressing and make the platter soggy.

Cutting the wedges: quarter the head through the core so each piece holds together. Trim away any tough outer leaves before cutting.

Cook the bacon until crisp

Crisp pieces: cook the bacon until it is properly browned, then let it cool briefly before chopping. This helps the pieces stay distinct rather than softening as soon as they meet the dressing.

Even topping: chop the bacon finely enough to scatter across each wedge, so you get some in every bite.

Assemble just before serving

Add the dressing and toppings shortly before eating to preserve the lettuce's crunch. If preparing ahead, keep the dressing and chopped toppings separate from the wedges.

Dress lightly at first: the wedges should be coated, not swimming in dressing. Put any extra in a small jug so people can add more at the table.

What to serve alongside

This salad works as a substantial starter or as a side with grilled chicken, steak or another simply cooked main. Its creamy dressing and salty toppings pair well with a plain baked potato or warm bread.

For a lighter spread, serve it alongside a vegetable dish without another rich dressing.

Recipe notes & tips

• Chill the lettuce before cutting for a particularly refreshing, crisp salad.
• Use a sharp knife to cut clean wedges without crushing the leaves.
• Whisk the dressing until smooth so the seasonings are evenly distributed.
• Taste the dressing before serving, as the bacon and blue cheese will add saltiness.
• Scatter the toppings over the wedges evenly so each portion gets a mix.

Variations

• Milder cheese: use crumbled feta for a less pungent topping.
• Extra crunch: add finely chopped celery just before serving.
• Herby dressing: whisk in finely chopped chives for a fresh onion note.
• More tang: add a little extra vinegar to the dressing, tasting as you go.
• Meat-free version: leave out the bacon and add toasted nuts for a crisp topping.

Common mistakes to avoid

• Wet lettuce: dry the wedges well so water does not thin the dressing.
• Soft bacon: cook it until crisp and let it cool before chopping.
• Overdressing: drizzle on a little first and serve extra separately.
• Uneven wedges: cut through the core so the leaves stay together.
• Salty dressing: taste before adding more salt, since bacon and blue cheese are savoury.

How to store

Keep leftover dressing in an airtight container in the fridge and use within 3 days. Store uncooked assembled components separately; dressed wedges are best eaten straight away and do not reheat well.

Frequently asked questions