Iceberg wedge salad with ranch and bacon – a crisp classic
Iceberg wedge salad is an American classic. I tasted it for the first time on our latest trip to the USA, at the wonderful Hot Tin Roof Restaurant in Key West. There it was served with blue cheese dressing, crispy bacon and mixed greens – a combination I can also warmly recommend.
This version comes with ranch dressing, which I love for its creamy, fresh flavour, and of course crispy bacon for the perfect crunch. A simple but incredibly tasty salad that works perfectly as a side for the barbecue, a light lunch or a sharing snack.
The crisp iceberg, the creamy dressing and the crispy bacon strike a perfect balance – and you can easily adapt it to taste.
Mad about dressing? – Make a double batch so you have extra to drizzle over as needed. It keeps well in the fridge for 3-4 days.
Make your wedge salad even better – or vary it as you like
Vegetarian? Skip the bacon and top with toasted pine nuts, crispy chickpeas or nuts for a satisfying crunch.
Cheese boost Sprinkle with blue cheese, feta or Parmesan for extra flavour.
More substance? Top with more vegetables such as tomatoes, red onion or cucumber – or crispy croutons for extra crunch.
Experiment with the dressing – try the classic blue cheese dressing if you want to go all in on American steakhouse style.
However you choose to make it, this iceberg wedge is a simple but irresistible combination of crunch, creaminess and plenty of flavour.
Iceberg wedge salad with ranch and bacon
Ingredients
- 200 g bacon, diced
- 2 iceberg lettuces
- Microgreens, chives or other greens
Ranch dressing
- 100 ml crème fraîche
- 75 ml buttermilk
- 50 ml mayonnaise
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1 tbsp chives, finely chopped
- 1 tbsp parsley, finely chopped
- Lemon
- Salt and freshly ground pepper
Method
- Fry the bacon in a pan until crisp, then leave it to drain on a little kitchen paper.Meanwhile, you can mix the ingredients for the dressing.
- Stir the crème fraîche, mayonnaise, buttermilk, spices and herbs together in a bowl. Season to taste with lemon juice, salt and freshly ground pepper.
- Cut the lettuce into wedges. Depending on the size of the heads, you can cut each iceberg into 4-6 wedges.
- Arrange the lettuce wedges on a large plate and pour the dressing over the top. Sprinkle with the bacon, a little microgreens or chives, and freshly ground pepper.
Nutrition
Premium
De skal prøves. Dressingen er allerede godkendt.
Hejsa
Så dejligt at høre – tusind tak for feedback 🙂
Warm wishes, Dianna