Wedge Salad
Serves: 4
Catharine Rutherford
1 January 1970
Based on User reviews:
51
Spice
55
Sweetness
40
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 medium
Tomatoes (diced)2 small
Red Onion (thinly sliced)2 tbsps
Chives (chopped)1.5 cups
Buttermilk1 cup
Sour Cream2 tbsps
Mayonnaise2 tbsps
Parsley (chopped fresh)1 tsp
Lemon Juice3 tsp
Kosher Salt1 tsp
Celery Seed1 tsp
Onion Powder1 tsp
Garlic Powder2 cloves
Garlic (finely minced)Directions:
1
For the salad: Preheat the oven to 400 degrees F
2
Line a rimmed baking sheet with parchment paper
3
Set a rack on the baking sheet and lay the bacon on it in a single layer
4
Cook until crisp, 35 to 45 minutes, turning halfway through
5
When cool enough to handle, chop coarsely
6
For the ranch dressing: In a bowl or a jar with a tight-fitting lid, add the buttermilk, sour cream, chives, mayonnaise, parsley, lemon juice, salt, celery seed, onion powder, garlic powder, garlic and scallions and whisk together (or shake vigorously if using a jar)
7
Assembly: Lay a lettuce wedge on each of 6 salad plates
8
Drizzle each wedge with 2 to 3 tablespoons of the dressing, letting it flow between the leaves of the lettuce and pool on the plate
9
Sprinkle over the tomatoes, onion and bacon
10
Garnish with the chives
11
Any leftover dressing can be refrigerated for up to 1 week