Grilled Wedge Salad with Spicy Ranch Dressing Recipe
This Grilled Wedge Salad with Spicy Ranch Dressing is a vibrant and smoky twist on a classic wedge salad. Crisp iceberg lettuce is grilled briefly to add a subtle char and smoky flavor, then generously drizzled with a creamy, tangy, and spicy ranch dressing made from sour cream, buttermilk, and sriracha. Garnished with crunchy kale chips, toasted nuts, and fresh chives, this salad offers a perfect balance of textures and flavors, ideal for a refreshing summer side dish or light meal.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves 4 to 8
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dressing
- 1/2 cup (100g) sour cream
- 1/2 cup (100g) buttermilk
- 2 tablespoons extra virgin olive oil, plus more for grilling
- 2 teaspoons Champagne vinegar
- 1/2 teaspoon fine grain sea salt
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 tablespoons minced chives, plus more for serving
- 1 tablespoon sriracha, curry paste, or salsa negra
Salad
- 1-2 medium heads of iceberg lettuce
For serving
- Crunchy kale chips
- Toasted nuts (pine nuts and pistachios recommended)
Instructions
- Prepare the Spicy Ranch Dressing: In a mixing jar, combine sour cream, buttermilk, olive oil, Champagne vinegar, fine grain sea salt, onion powder, garlic powder, minced chives, and sriracha. Stir thoroughly until all ingredients are well incorporated into a smooth dressing.
- Preheat the Grill: Get your grill hot and ready for cooking. It’s essential to have a high temperature for a quick sear to avoid wilting the lettuce too much.
- Cut the Lettuce into Wedges: Slice the iceberg lettuce heads into quarters through the core and stem to keep each wedge intact during grilling.
- Brush the Wedges with Olive Oil: Generously coat each cut side of the lettuce wedges with olive oil. This helps in browning and prevents sticking.
- Grill the Lettuce Wedges: Place the wedges cut side down over the hottest zones of the grill. Let them sit for 30 to 45 seconds to develop grill marks and a slight char. Carefully flip each wedge onto its second cut side for another 30 to 45 seconds, allowing for even grilling on both sides.
- Plate the Salad: Remove the grilled wedges from the grill and arrange them on individual plates or a family-style platter promptly.
- Dress and Garnish: Drizzle the spicy ranch dressing generously over the grilled wedges. Top with crunchy kale chips, toasted nuts such as pine nuts and pistachios, and sprinkle additional fresh chives for vibrant color and extra flavor.
- Serve and Store: Serve immediately to enjoy the warm grilled lettuce with cool, creamy dressing. Store any leftover dressing refrigerated for 4-5 days.
Notes
- This recipe serves 4 to 8 people, depending on portion size.
- Use high-quality fresh ingredients for best flavor, especially fresh chives and nuts.
- The grilling process is very quick; stay attentive to avoid overcooking the lettuce.
- Leftover dressing keeps well refrigerated for up to 5 days.
- Adjust the level of heat in the dressing by varying the amount of sriracha or substitute with another spicy element like curry paste or salsa negra.