Don’t Give Up on Iceberg Lettuce — This Iceberg Wedge Salad with Buttermilk Herb Dressing, Bacon and Homemade Croutons Changes Everything
If the phrase “iceberg wedge” made you think of retro dinner menus, you’re not alone. I hadn’t bought iceberg lettuce in years, and wedge salads felt like a blast from the past. Then I saw a version of this salad in a food magazine and decided to give it a try — and I’m glad I did. A crisp wedge of iceberg, a bright buttermilk-herb dressing, smoky bacon and crunchy homemade croutons all combine to make a refreshing, satisfying salad for summer.
I love improvising in the kitchen, but I also enjoy testing recipes I find in magazines and cookbooks. One feature that caught my eye described the food and lifestyle at a well-known ranch; the menu included classic, hearty fare—burgers, ribs, fresh vegetables, brownies—and this updated wedge salad. The idea of a simple, cool wedge dressed with a light buttermilk-herb dressing felt perfect for warm weather and easy entertaining.
Wedge salads sometimes miss the mark: heavy, overly cheesy dressings and stale croutons can make them clumsy. This version avoids that trap. The dressing is based on buttermilk and sour cream with lots of fresh herbs, lemon and a touch of garlic, so it’s bright and tangy rather than cloying. If you prefer a touch of blue cheese or gorgonzola, sprinkle a little on top — it’s optional, and the dressing stands well on its own.
The textures here are key: the cool, crunchy wedge contrasts beautifully with crisp bacon and toasty croutons. The recipe I followed suggested cooking bacon in a cast-iron skillet on the grill, finishing briefly over an open grate for char. I simply cooked the bacon crisp on the stovetop, which worked perfectly. After cooking, reserve some bacon fat to brown the torn bread pieces into irresistible, slightly savory croutons.
I’ve had backyard herb pots since moving, so I used a mix of tender herbs — tarragon, chives, lemon thyme and a little rosemary — for the dressing. Combined with buttermilk, sour cream, lemon juice and grated garlic, the dressing is bright, herb-forward and slightly creamy without weighing down the lettuce. It’s a great alternative to a traditional heavy blue-cheese dressing and ideal for hot weather.
The first time I made this, I shared half with a neighbor who’d just returned from vacation — his reaction was enthusiastic: he called it the best dinner he’d had all week. I agreed. The salad is best served immediately after assembly, though the dressing and the croutons can be made ahead. If you don’t have buttermilk on hand, the easy substitute in the notes works well.
This recipe resurrects the wedge salad in a fresh, modern way: crunchy iceberg, herbs, tangy buttermilk dressing, smoky bacon and warm homemade croutons. It’s simple, quick — and versatile enough to serve as a starter or a light main. Don’t write off iceberg lettuce just yet; once dressed and garnished like this, it’s hard to resist.
PIN IT! ‘Iceberg Wedge Salad with Buttermilk Herb Dressing’
Iceberg Wedge Salad with Buttermilk Herb Dressing
Barb
15 mins
15 mins
30 mins
8 Servings
267 kcal
Ingredients
- ½ cup buttermilk
- ½ cup sour cream
- ⅓ cup finely chopped mixed fresh tender herbs (tarragon, chive, parsley and/or dill)
- 2 tablespoons fresh lemon juice
- 1 garlic clove, finely grated
- Kosher salt and freshly ground black pepper, to taste
- 8 slices thick-cut bacon (about 1 pound)
- 3 ounces country-style bread, crusts removed and torn into small pieces (about 1 cup)
- 1 head iceberg lettuce, cut into 8 wedges
- 4 oz Gorgonzola cheese, crumbled (optional)
Instructions
- Whisk buttermilk, sour cream, chopped herbs, lemon juice and grated garlic in a small bowl until combined. Season the dressing with kosher salt and freshly ground black pepper to taste.
- Heat a cast-iron skillet or heavy frying pan over medium heat. Cook the bacon, turning occasionally, until browned and crisp, about 8–10 minutes. Transfer the bacon to paper towels to drain and crumble once cool.
- In the same skillet with the reserved bacon fat, add the torn bread pieces and toss until well coated. Cook, turning frequently, until the bread is golden and crisp, about 2 minutes. Remove and drain on paper towels.
- Arrange iceberg wedges on plates, drizzle with the buttermilk-herb dressing, crumble bacon over each wedge, then scatter the warm croutons and, if using, sprinkle Gorgonzola crumbles on top. Serve immediately.
Notes
Buttermilk substitute: If you don’t keep buttermilk on hand, make a quick substitute by adding 1½ teaspoons fresh lemon juice to ½ cup milk. Let it sit 5 minutes to thicken slightly before using. Fresh-squeezed lemon juice produces the best flavor.
Nutrition
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