Wedge Salad

(from kylerhea’s recipe box)

Source: Deep Run Roots cookbook

Serves 4 people

Categories: Salads, September2017


  • CUCUMBER RANCH - makes 4 cups
  • 3 medium slicing cukes or 2 English cukes
  • 1 1/2 tsp salt
  • 1 cup full-fat sour cream
  • 2/3 cup mayonnnaise
  • 1/4 cup buttermilk
  • 3 Tbs minced chives
  • 3 Tbs chopped parsley
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp lemon juice
  • 1 tsp Worcestershire sauce
  • SALAD - serves 4
  • 1/2 medium red onion, peeled, halved, sliced thin with the grain
  • 8 oz slab bacon
  • 1 head iceberg lettuce
  • 3 cups Cucumber Ranch dressing
  • 1/2 tsp salt
  • 2 medium tomatoes, cut into 1-inch dice
  • 1/2 tsp black pepper


  1. MAKE THE DRESSING: Peel and split the cucumbers lengthwise. Remove the seeds with a small spoon. Slice them into very thin half-moons. Toss the cucumber slices with 1 1/2 tsp salt and place over a colander to drain for about 30 minutes. Once all the liquid has leached out, you should end up with about 2 cups of cucumber slices.

  2. Whisk the remaining ingredients together and stir in the drained cucumbers. Allow the dressing to marry for a minimum of 1 hour before serving.

  3. The dressing will keep for up to 5 days covered in the refrigerator. Make sure you stir well just before serving.

  4. MAKE THE SALAD: Soak the red onion slices in a little ice water for about 10 minutes to make them less offensive. Slice the slab bacon into 1/2-inch-wide long slices. Then cut the slices into 1/2×1-inch batons. In a 10-inch skillet, begin rendering the bacon over medium heat. Cook the bacon until most of the fat has rendered out and the bacon is brown and slightly crispy. Set the bacon aside.

  5. Slice the head of iceberg in half from root end to tip. Slice the halves in half. Chill the iceberg till you’re ready to serve.

  6. To serve, spoon some dressing on the bottom of a plate. Position a wedge of lettuce on top of the dressing, leafy exposed side up. Sprinkle the iceberg with a little salt. Spoon more dressing on top of the lettuce, allowing it to creep down into the crevices of the iceberg. Finish each salad with diced tomato, a nice helping of bacon, red onion to your liking, and black pepper.

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