Sour Cream & Onion Wedge Salad
A quintessential wedge salad, with a twist on the crunchy topping. This isn't your light, healthy salad - but it is delicious, balanced and full of good bits.
Cold iceberg lettuce, crispy bacon topped with Make No Mis-Steak, creamy ranch, hard-boiled eggs, sharp pickled shallots, salty feta, and a shower of crushed sour cream and onion chips on top because restraint felt unnecessary. To me, this feels like a steakhouse wedge salad that grew up in the Midwest.
Every bite gives you something different: cold and crunchy lettuce, rich dressing, smoky bacon, acidity from the shallots, and the unmistakable hit of sour cream and onion chips that somehow make the entire thing make sense immediately.
It’s nostalgic, excessive, and exactly the kind of salad people secretly want.
Why You'll Love It
Big texture energy: Crunchy, creamy, crispy, cold
Minimal cooking: Mostly assembly
Feels nostalgic: Familiar flavors in a slightly elevated format
Perfect side or dinner salad: Flexible and filling
The chips: They genuinely make the dish
Ingredients
1 head, ice berg lettuce
4 strips, thick cut bacon
2 teaspoons, Make No Mis-Steak
2 hard-boiled eggs
Pickled Shallots
2 ounces, feta cheese
Sour cream and onion potato chips, crushed
Chives, finely chopped
Considerations
Cold lettuce matters: A good wedge salad lives or dies by the iceberg. Look for a dense, heavy head with tightly packed leaves, and keep it cold until serving. That crisp, icy crunch is the whole point.
Dress right before serving: This keeps everything crunchy.
Use thick-cut bacon if possible: More texture, more flavor.
Don’t skip the chips: They sound gimmicky until you eat it.
Add anything you want: Iceberg lettuce can hold up to any ingredients
Serving Suggestions
Alongside steak or burgers
As a heavy appetizer for a dinner party
With rotisserie chicken for an easy dinner
With extra ranch (obviously)
Served family-style on a large platter
Variations
Spicy Version: Add hot sauce or spicy chips.
Blue Cheese Upgrade: Swap feta for blue cheese crumbles.
Extra Crunch: Add crispy onions or toasted breadcrumbs.
Lighter Version: Use Greek yogurt ranch and turkey bacon.
Instructions
Cook the bacon. Place the bacon on a baking sheet and spinkle Make No Mis-Steak over each piece. Bake the bacon at 400 degrees until crispy - roughly 15 minutes. Then let cool and crumble into pieces
Pickle the shallots. Thinly slice the shallots and place in a small bowl with red wine vinegar and a pinch of salt. Let sit while you prepare the rest of the salad.
Prep the lettuce. Thoroughly wash the lettuce and let it soften a bit before using. Cut the head of iceberg lettuce into wedges, or cut the top and bottom off to leave one flat head of lettuce. Place onto a serving platter or plates.
Assemble. Top the wedges with ranch dressing, bacon, hard boiled eggs, pickled shallots, chives, feta cheese, and crushed sour cream and onion chips.
Serve immediately. Best served cold with plenty of crunch.
