Loaded Wedge Salad with Herb Buttermilk Dressing
Servings 6
Equipment
- Large skillet
Ingredients
Herb Buttermilk Dressing:
- ½ cup buttermilk
- ½ cup mayonnaise
- ¼ cup sour cream
- 1- 1½ tbsp white wine vinegar
- 1 clove of garlic, minced
- 1 tbsp basil, chopped finely
- 1 tbsp dill, chopped finely
- 1 tbsp chives, chopped finely
- Sea salt and freshly cracked black pepper, to taste
Loaded Wedge:
- 2 hard-boiled eggs (click link up above for directions)
- 4 slices of bacon
- 1 head of iceberg lettuce
- 1 avocado, diced
- handful of cherry tomatoes, halved
- blue cheese crumbles, to taste
- freshly cracked black pepper, to taste
Instructions
Herb Buttermilk Dressing:
- Make the herb buttermilk dressing by combining the buttermilk, mayonnaise, sour cream, white wine vinegar, basil, dill, and chives until well combined. Taste then season with sea salt and freshly cracked pepper, to taste. Set aside in the refrigerator to allow the flavors to mingle.
Loaded Wedge:
- Cook the bacon in a skillet over medium heat until cooked golden brown and crispy. Remove from the skillet to a paper towel to drain the grease. Chop into bits; set aside.
- Cut the head of lettuce into wedges. Side Note: If possible, use a plastic serrated knife to prevent the edges from turning brown. If making ahead, store in a sealed plastic bag in the refrigerator until needed.
- To serve, place a wedge on a serving plate, then drizzle with lots of herb buttermilk dressing.
- Sprinkle the top with bacon bits, chopped egg, diced avocado, tomato halves, and blue cheese crumbles; season with freshly cracked black pepper. Enjoy!