Name: The BLT Wedge Salad with Chipotle Ranch Dressing
Prep time: 20 min
Total time: 20 min
Ingredients: 1 cup mayonnaise; 1/2 cup sour cream; 2 tbsp parsley (flat leaf); 2 tbsp chives (finely chopped); 1 clove garlic; 2 chipotles; 1/3 cup buttermilk; to taste salt; 1 lime juice; 1 large lettuce head iceberg; 1 bacon; 2 cups cherry tomatoes (halved)

Recipe Print Comments

The wedge salad has been a staple in American steakhouses for as long as I can remember – and for a good reason. It’s crispy and crunchy and with the right dressing it’s one of the best things ever. The standard dressing is usually a blue cheese, but I’m not a huge fan of that so I decided to spice this one up a bit and go with this super delicious chipotle ranch.

A wedge salad with bacon and a homemade chipotle ranch dressing.

Ranch dressing is really easy to make at home, and this one is one of the best I’ve had. It’s spicy and creamy and goes so well with the bacon and tomato it’s like eating one the greatest BLT’s ever, just without the bread. This salad is seriously delicious – it’s the perfect start to any great meal.

The BLT Wedge Salad with Chipotle Ranch Dressing

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Course: Salad, Side Dish

Cuisine: American

Prep Time: 20 minutes

Total Time: 20 minutes

Servings: servings

Calories: 506kcal

Author: Ben Rayl

Ingredients

for the dressing:

1 cup mayonnaise
½ cup sour cream
2 tablespoon parsley - flat leaf
2 tablespoon chives - finely chopped
1 clove garlic
2 chipotles
⅓ cup buttermilk
to taste salt
1 lime juice

for the salad:

1 large lettuce head iceberg
1 bacon
2 cups cherry tomatoes - halved

Instructions

for the dressing:

Put the garlic, chipotles, adobo and buttermilk in a food processor and pulse until completely blended. Add this to the mayonnaise mixture with the salt and lime juice (start with 1 tbsp, then use the remaining to thin the dressing out if it's too thick) and whisk again until incorporated then set aside.

for the salad:

Cut the cored iceberg lettuce into 4 quarters and put each quarter point up on a salad plate. (To core the iceberg, I always just hold it with the core on the bottom, then hit it hard on a counter, the core should pull out easily.)
Pour a generous amount of dressing down the middle of each wedge, then top liberally with crumbled bacon and cherry tomatoes. (The bacon is best warm, so if you didn't cook it right now I suggest putting the crumbles in a skillet and stirring them around until they brown and look beautiful.)