Iceberg wedge salad with lemon ranch dressing
GF
If you’re after a salad that’s light, fresh, and seriously impressive, this iceberg wedge salad with lemon ranch dressing is it. Ready in just 20 minutes, it’s the perfect side for summer barbecues or casual get-togethers. Simple to assemble but stunning on the table, each crisp wedge is topped with the most amazing, tangy, and creamy lemon ranch dressing you’ll ever taste. It’s the kind of salad that looks effortless yet gets everyone asking for seconds!
This recipe was inspired by an iceberg wedge salad I enjoyed at a friend’s house during my last trip to Auckland, New Zealand. It was such a fresh, light, and beautiful salad—simple yet so flavourful—that I knew I had to recreate it at home. The crisp wedges, vibrant toppings, and creamy dressing make it a versatile side that pairs beautifully with a wide range of cuisines.
It’s the perfect salad to have on hand for summer picnics, barbecues, or casual lunches, and it’s just as stunning on the table as it is delicious to eat.
What's in this recipe?
Lemon ranch dressing
Greek yoghurt
Keeps the dressing creamy and tangy without feeling heavy. It’s a healthier base than most creamy dressings, providing extra protein and calcium while still letting the other flavours shine.
Mayonnaise
Adds a touch of luxurious creaminess to the dressing. You can skip it for a lighter version, but it really helps make the dressing silky and indulgent.
Fresh garlic
Brings sharpness, depth, and umami to the dressing. Using fresh garlic is key—jarred garlic can taste overpowering and artificial.
Lemon juice
Gives the dressing a bright, fruity acidity while thinning it to a light, pourable consistency. You can substitute with apple cider vinegar or lime juice if preferred.
Anchovy fillets
The secret flavour booster! Anchovies add a subtle salty umami punch that transforms the dressing, making it uniquely delicious. Don’t worry—they blend in perfectly.
Poppy seeds
Tiny pops of colour and texture that add visual interest and a delicate crunch. They’re optional if you’d like a simpler look.
Salt & pepper
Essential for balancing all the flavours. A pinch of pepper adds a little bite and enhances the overall tang of the dressing.
Iceberg wedge salad
Iceberg lettuce
Iceberg is fresh, crisp, and perfectly summery. Cut into wedges, it makes a visually stunning base that serves a crowd without requiring much prep.
Dill & chives
These herbs carry brightness and freshness throughout the salad. You can substitute with other fresh herbs, but dill and chives are my go-to for their clean, summery flavour.
Pickled red onion
Bring tangy acidity and vibrant brightness to the salad, balancing the creamy dressing and crisp lettuce. They’re visually stunning and add a pop of colour, and you can use homemade or store-bought for convenience. I like to always keep a jar in the fridge—they’re so versatile!
Currants
Add a hint of natural sweetness and a chewy texture that contrasts beautifully with the crunchy lettuce. Dried blueberries or raisins work too, but currants keep the salad light and delicate.
Walnuts
Provide crunch and a rich, nutty flavour. Toasting them lightly elevates their aroma and enhances their natural nuttiness, giving the salad an extra layer of texture.
Step-by-step photos
Iceberg wedge salad with lemon ranch dressing
GF, DF
Ingredients
- 1/2 cup Greek yoghurt
- 1/4 cup mayonnaise
- 1/2 lemon (juice)
- 1 garlic clove (crushed)
- 3 anchovy fillets (finely chopped)
- 1/2 tsp poppy seeds
- Salt & pepper
- 1 iceberg lettuce
- 2 Tbsp fresh dill
- 2 Tbsp chives (sliced)
- 2 Tbsp currants
- 1/4 cup pickled red onions
- 1/4 cup walnuts (toasted)
Instructions
- Sear the chicken: Heat the avocado or coconut oil in a large, heavy-based pot over medium-high heat. Season the drumsticks with a little salt and pepper, then brown them on all sides for 3-4 minutes until golden. Remove and set aside.
- Build the flavor base: In the same pot, reduce heat to medium. Add shallots cooking for 2 minutes until fragrant and softened. Stir in the garlic, ginger, lemongrass paste and Thai red curry paste, cooking for another minute to release their aromas.
- Simmer in coconut cream: Return the chicken to the pot. Pour in the coconut cream, soy sauce, and honey, stirring gently to combine. Bring to a simmer, then cover and cook over low heat for 30–35 minutes, turning the drumsticks halfway through, until the chicken is cooked through and tender.
- Finish: Taste and adjust seasoning with extra soy (for saltiness) or honey (for sweetness). If you’d like it spicier, stir in a little extra curry paste at the end.
- Serve: Spoon the chicken and sauce over steamed jasmine rice or brown rice. Garnish with fresh coriander, lime wedges, and sliced chili if you have them.
Notes
Serving suggestion
I like to serve it with steamed jasmine or brown rice, lime wedges and sliced chilli. A side of freshly fried roti makes the perfect partner for mopping up the sauce, and lightly steamed broccolini or snap peas turn it into a complete, nourishing meal.
Storing
Cooked drumsticks are perfect for leftovers - even tastier the next day as the flavours develop! Keeps in the fridge in an airtight container for 3 days. Will keep frozen for up to 3 months. Reheat on medium power in the microwave.
Nutrition Facts
Calories
562Fat
44 gSat. Fat
28 gCarbs
12 gFiber
3 gNet carbs
9 gSugar
7 gProtein
33 gSodium
443 mgCholesterol
154 mg