Loaded Wedge Salad with Black Pepper Buttermilk Dressing

This Loaded Wedge Salad is drizzled with a black pepper buttermilk dressing and topped with bacon, blue cheese, hardboiled egg, tomatoes and green onions. A fun twist on a classic wedge salad.

Loaded Wedge Salad with Black Pepper Buttermilk Dressing l SimplyScratch.com (22)

If a wedge salad is on a menu, you can bet I will order it. Wedges are my favorite. There’s something deeply satisfying about cutting into a wedge of iceberg with a knife and fork. I love it. There this restaurant Pat and I go to that serves a very large wedge on a too small of a sized plate drizzle with a blue cheese dressing and a TON of crispy bacon and diced tomato. It’s a meal in and of itself and I order it every time. With a side of filet. 😉

But at home, I don’t nearly make wedge salads as often. Why is that? Well, I’m about to change that right now and it all begins with this loaded wedge salad with black pepper buttermilk dressing.

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First of all this dressing. It’s like ranch dressing minus the herbs and doubling up on the black pepper. It’s creamy and light and delicious. A nod to my husband who puts a heathy (read: obnoxious) amount of black pepper on everything. With him in mind, I decided to ditch the herbs from my traditional buttermilk ranch recipe and swap in a ridiculous amount of black pepper. Then thinned it out with a touch more buttermilk than called for because we love a creamy salad dressing that wavers on the side of being runny. And this buttermilk dressing definitely fits the bill.

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The prep is minimal here <—-my kind of recipe! I was cooking up bacon to have with our breakfast so I snuck 3 pieces and kept them off to the side for this salad. I had a couple of hardboiled eggs leftover too from a salad I made earlier in the week, so I just peeled them and tossed them into my mini food processor and pulsed them until they were small crumbles. Although a knife works just as well.

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But first lets make the black pepper buttermilk dressing. Start by measuring and adding a 1/2 cup mayonnaise, 1/4 cup of sour cream and 1/2 teaspoon kosher salt into a mixing bowl.

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Then add in the tablespoon of champagne vinegar, a few splashes of Worcestershire (here’s my homemade version incase you’re interested) and pour in a 1/2 cup of buttermilk.

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Lastly add in 3/4 teaspoon of coarsely ground black pepper and whisk to combine. Refrigerate until ready to serve.

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Any tomatoes will do here. I’ve used chopped Roma tomatoes and cherry tomatoes before but if you can find some of these baby heirloom tomatoes, USE them! They’re delicious!

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I love blue cheese. Like a lot. It’s probably my favorite of all the cheeses. For this salad, I’m using a smoked blue cheese, but you can use whatever blue cheese you like. Or sharp cheddar even.

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Cut the iceberg into equal sized wedges. If making this loaded wedge salad in advance, I highly recommend using a plastic serrated knife and the edges won’t turn that rusty brown color.

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Arrange onto a platter and drizzle with as much of the black pepper buttermilk dressing as your heart desires. Top with tomatoes, crumbled hardboiled egg, blue cheese, bacon and sliced green onions.

And if you’re like my husband, even more black pepper.

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Serve with chicken, steak or pizza. This is a fork and knife salad so be sure to serve with utensils.

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Enjoy! And if you give this Loaded Wedge Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Loaded Wedge Salad with Black Pepper Buttermilk Dressing l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

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Loaded Wedge Salad with Black Pepper Buttermilk Dressing

This loaded wedge salad is drizzled with a simple black pepper buttermilk dressing and topped with hardboiled egg, blue cheese, bacon and green onions. A fun twist on a classic wedge salad.

Yield: 4 wedges

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: about 20 minutes

Ingredients:

FOR THE BLACK PEPPER BUTTERMILK DRESSING:

1/2 cup mayonnaise (homemade or store bought)

1/4 cup sour cream

1/2 cup buttermilk

1 tablespoon champagne vinegar (or white vinegar)

a few splashes Worcestershire sauce

1/2 teaspoon kosher salt, more or less to taste

3/4 teaspoon coarsely ground black pepper, more or less to taste

FOR THE LOADED WEDGE SALAD:

3 strips of bacon

1 cup halved cherry tomatoes

1 medium head of iceberg lettuce

1 to 2 hardboiled eggs, finely chopped

crumbled blue cheese

3 green onions, sliced

Directions:

FOR THE DRESSING: In a mixing bowl whisk together the mayonnaise, sour cream, buttermilk, vinegar, Worcestershire, salt and pepper. Store in an airtight container in the fridge until ready to serve.

FOR THE SALAD: Cook the bacon until crispy and chop into small pieces. Cut the head of lettuce into fourths and arrange on a platter. Drizzle with dressing and top with tomatoes, hardboiled eggs, cooked bacon, crumbled blue cheese and green onions.

Pro Tip: If making this loaded wedge salad in advance, use a plastic serrated knife and the edges of the lettuce won't turn that rusty brown color.

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2 Responses to “Loaded Wedge Salad with Black Pepper Buttermilk Dressing”

  1. #
    1
    Jill — December 4, 2017 at 12:06 am

    I made this salad tonight and it was great! Thanks for the recipe.

    • Laurie McNamara replied: — December 4th, 2017 @ 8:01 am

      I’m so happy to hear it, Jill! ❤️

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