Iceberg Wedge Salad with Dill Ranch & Crispy Breadcrumbs
A classic steakhouse wedge gets a fresh lift with a bright, herb-forward dill ranch and a golden, garlicky breadcrumb crunch.
Ingredients
- 1/2 cup mayonnaise
- 1/3 cup sour cream
- 3 tbsp buttermilk
- 3 tsbp fresh dill finely chopped
- 1 clove garlic grated
- 1 tsp white wine vinegar
- 1/2 tsp kosher salt
- 1/2 tsp black pepper freshly cracked
- 3/4 cup panko breadcrumbs
- 2 tbsp unsalted butter
- 1 clove garlic minced
- 1 pinch flaky sea salt
- 1 head iceberg lettuce quartered into wedges
- 1 cucumber thinly sliced
Instructions
- In a medium bowl, whisk together 1/2 cup mayonnaise, 1/3 cup sour cream, and 3 tbsp buttermilk until smooth. Stir in 3 tsbp fresh dill, 1 clove garlic, and 1 tsp white wine vinegar. Season with 1/2 tsp kosher salt and 1/2 tsp black pepper. Taste and adjust. Refrigerate for at least 20 minutes to let the flavors bloom.1/2 cup mayonnaise, 1/3 cup sour cream, 3 tbsp buttermilk, 3 tsbp fresh dill, 1 clove garlic, 1 tsp white wine vinegar, 1/2 tsp kosher salt, 1/2 tsp black pepper
- Melt 2 tbsp unsalted butter in a small skillet over medium heat. Add 1 clove garlic and cook for 4 minutes until fragrant. Add 3/4 cup panko breadcrumbs and toast, stirring frequently, until deep golden brown, about 3–4 minutes. Remove from heat and season with 1 pinch flaky sea salt. Spread on a plate to cool — they'll crisp up as they sit.3/4 cup panko breadcrumbs, 2 tbsp unsalted butter, 1 clove garlic, 1 pinch flaky sea salt
- Cut 1 head iceberg lettuce, quartered into wedges through the core into 4 even wedges, keeping the core intact so the leaves hold together. Place each wedge cut-side up on a plate.1 head iceberg lettuce
- Spoon dill ranch generously over each wedge, letting it pool into the layers. Fan 1 cucumber, thinly sliced over the top. Finish with a final drizzle of ranch and a generous handful of crispy breadcrumbs. Serve immediately.1 cucumber