Hamdi Saidani Pioneer Woman wedge salad pairs cold, crunchy iceberg wedges with a homemade buttermilk ranch dressing made from scratch with fresh herbs, garlic paste, and sharp cheddar cheese. No cooking required, just 20 minutes start to finish.
Ree Drummond shares this as her Wedge Salad with Buttermilk Ranch Dressing on her official website, where she strips the classic steakhouse side back to its simplest form. Sharp cheddar replaces the traditional blue cheese, and the from-scratch dressing doubles as a keeper recipe for dipping and drizzling all week.
The move that separates this dressing from bottled is smashing the chopped garlic with salt into a paste using the flat side of a knife. This breaks the garlic down so it dissolves into the dressing instead of leaving sharp raw chunks that bite back when you hit one on a forkful of lettuce.
Pioneer Woman Wedge Salad
Description
A two-ingredient salad that lives or dies by its dressing. Ree builds the ranch from mayo, sour cream, fresh herbs, and crushed garlic paste, then pours it over ice-cold iceberg wedges with a sharp cheddar finish.
Ingredients
Buttermilk Ranch Dressing:
Salad:
Instructions
- Combine the mayonnaise, sour cream, parsley, and chives in a medium bowl and stir until smooth.
- Chop the garlic finely, then sprinkle a pinch of salt over it. Smash with the flat side of a knife, dragging the blade across the garlic repeatedly until it forms a smooth paste.
- Stir the garlic paste into the dressing. Add the buttermilk, 1/2 teaspoon kosher salt, and a few grinds of black pepper, then mix until fully combined.
- Refrigerate the dressing until ready to serve.
- Place each iceberg wedge on a plate. Spoon a generous amount of dressing over the top.
- Sprinkle with grated sharp cheddar and extra chives. Serve the remaining dressing on the side.
FAQs
Why does Ree use sharp cheddar instead of blue cheese on this wedge salad?
Most steakhouse wedge salads pile on blue cheese crumbles, but Ree goes with sharp cheddar for a milder, nuttier topping that doesn’t compete with the tangy buttermilk ranch. The cheddar melts slightly against the cold lettuce, giving each bite a creamy edge without the pungent funk.
If you prefer the classic blue cheese route, swap in about 1/4 cup (35g) of crumbled gorgonzola or Roquefort. Both hold up well against the rich dressing.
Why smash the garlic into a paste instead of just mincing it?
Minced garlic leaves small solid pieces that stay suspended in the dressing and create uneven, sharp raw bites. Crushing the garlic with salt grinds it into a paste that dissolves completely into the mayo and sour cream base, spreading garlic flavor evenly throughout.
The pinch of salt acts as an abrasive, breaking down the garlic’s cell walls faster than a knife alone. This is a restaurant technique that takes about 30 seconds and makes the dressing taste like it simmered for hours.
How long does the leftover buttermilk ranch dressing keep?
The dressing stores well for up to five days in an airtight container in the fridge. The flavors actually deepen after a full day of chilling because the garlic and herbs steep into the buttermilk and mayo base.
Use the extra dressing as a dip for raw vegetables, a drizzle on Grilled Potato Salad Recipe, or a spread on sandwiches. It thickens slightly as it sits, so stir in a splash of buttermilk to loosen it back up if needed.
Can you add bacon and tomatoes to make this a loaded wedge salad?
Ree keeps this version intentionally minimal, but bacon and tomatoes are natural additions if you want a steakhouse-style presentation. Cook 4 strips of thick-cut bacon until crisp, crumble them over the wedges, and scatter halved cherry tomatoes alongside the cheddar.
Add those toppings after the dressing so they sit on top where they stay visible and crunchy. Tucking bacon under the ranch traps steam and turns it soggy within minutes on the plate.
Does the iceberg lettuce need any special prep before cutting?
Pull off any wilted or browned outer leaves first, then cut the half head cleanly through the core so each wedge holds together in one piece. Leaving the core intact is the key, because it acts like a spine that keeps the layers stacked while you eat.
Rinse each wedge under cold running water and pat completely dry with paper towels. Water trapped between the leaves dilutes the dressing on contact, so a thorough dry gives you the full tang of the buttermilk ranch.
