The classic wedge salad gets an Italian take topped with spicy ranch and antipasti.

Ingredients

• 2 cups mayonnaise (such as hellmann’s)
• 1/2 cup buttermilk
• 4 teaspoons hot sauce (such as frank’s red hot)
• 4 teaspoons white balsamic glaze
• 1 1/2 tablespoons crushed calabrian chiles
• 2 teaspoons lemon juice, fresh squeezed from 1 lemon
• 1/2 tablespoon apple cider vinegar
• 1 1/2 tablespoons powdered ranch seasoning (such as hidden valley ranch)
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/2 teaspoon kosher salt
• 2 teaspoons chopped dill
• 1 head iceberg lettuce, cut horizontally into thick slices
• 4 teaspoons olive oil
• 1 tablespoon lemon juice
• kosher salt as needed
• 4 tablespoons spicy ranch dressing
• 1/2 cup sliced pepperoncini peppers
• 1/4 cup sliced black olives
• 1 cup toasted garlic croutons
• 1/4 cup quartered slices of soppressata
• 1 cup halved cherry tomatoes
• 1 pepper pickled sweetie red peppers
• 1/4 cup celery leaves
• 2 tablespoons torn basil leaves

Directions

1. Combine mayonnaise, buttermilk, hot sauce, white balsamic, Calabrian chiles, lemon juice, and apple cider vinegar in a mixing bowl and whisk together. Add ranch seasoning, oregano, basil, salt, and dill. Stir to combine. Taste and add more salt and lemon juice if necessary; recipe makes about 3 cups dressing. Store in an airtight container in refrigerator.
2. Lightly dress each lettuce slab with olive oil, fresh lemon juice, and kosher salt. Spoon a generous layer of Spicy Ranch Dressing on top of lettuce.
3. Divide toppings among lettuce slabs and distribute evenly in this order: pepperoncini, olives, garlic croutons, soppressata, sweetie drop peppers, tomatoes, celery leaves, and basil.