Iceberg Wedges with Buttermilk Ranch Dressing

Preparation info

  • Difficulty


  • Serves:


    as a Side

Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

Among lettuces, iceberg doesn’t rank the highest in nutrients but no other salad greens can come close to its dense juicy bite. Ranch dressing might be a flashback to the seventies, when dressings were made with powdered mixes, but it’s just come back into fashion. The real deal is delicious and uses buttermilk so it’s low in fat. Whisk up a batch and bring any lettuces or tomatoes to life.

Preparation: 10 Minutes
Cooking: 10 Minutes


  • 6 rashers rindless bacon
  • 1 iceberg lettuce
  • 100 g (372 oz) cherry tomatoes, halved
  • 1 small red onion, sliced into rings

Buttermilk ranch dressing

  • 80 ml ( fl oz/ cup) buttermilk
  • 2 tablespoons mayonnaise
  • 1 tablespoon white wine vinegar
  • ½ garlic clove, crushed
  • 1 tablespoon snipped chives
  • 1 teaspoon salt


Set a dry frying pan over medium heat, add the bacon and cook until very crisp. Drain on paper towel, then crumble into tiny pieces. Set aside.

To make the buttermilk ranch dressing, put all of the ingredients and a good grind of black pepper in a bowl and whisk well. Cut the lettuce in half and then into smaller wedges, about 8 in total. Place the wedges on a platter with the tomatoes. Just before serving, pour the dressing over, sprinkle with the crumbled bacon and top with the onion rings.