Wedge salads look great, taste great and are a lot of fun to deconstruct with your knife and fork as you enjoy them. Using romaine and grilling the lettuce will make your salad truly “wedge-endary!”
Ingredients
- 2 heads romaine lettuce
- ¼ cup olive oil
- ½ cup crumbled blue cheese – we like Point Reyes Original Blue
- 2 cups cherry tomatoes, halved
- 4 slices bacon, cooked/chopped
- ¼ cup grated asiago cheese
- Maldon Sea salt
- Fresh black pepper
- Optional (and highly recommended) garnishes: ½ cup thinly sliced shallots, 1/3 cup toasted pecans, chopped
- Dressing:
- ½ cup blue cheese
- ¼ cup buttermilk
- ¼ cup sour cream
- 2 Tbsp mayonnaise
- 2 Tbsp red wine vinegar
- ½ tsp Worcestershire sauce
- ¼ tsp Dijon mustard
- ¼ tsp garlic granules
- Pinch of sugar
- Salt and pepper to taste
Directions
- If using shallots, soak slices in cold water for about 15 minutes. Drain.
- To a small bowl, add buttermilk and sour cream. Mix in blue cheese until fully combined. Stir in mayonnaise.
- Add red wine vinegar, Worcestershire, Dijon, garlic granules and sugar. Add salt/pepper to taste and let flavors meld while preparing the rest of the salad.
- Slice romaine in half lengthwise. Oil a grill or grill pan and set at medium-high heat.
- Brush sides of romaine with olive oil and grill on each side until grill marks have formed, about 2-3 minutes. Transfer to large platter.
- Dress romaine wedges evenly and then add toppings. Sprinkle with Maldon Sea salt and fresh black pepper.