Romaine Wedge Recipe
Tomatoes, bacon crumbles, radishes, scallions, purple onions, blue cheese dressing
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Ingredients
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Salad
Blue Cheese Dressing
Method
Blue Cheese Dressing
- 1
Combine base
In a medium bowl, whisk together 1/2 cup mayonnaise and 1/4 cup sour cream until smooth.
- 2
Add liquids and seasonings
Stir in 1/4 cup buttermilk, 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/4 teaspoon Worcestershire sauce, and 1/2 teaspoon minced garlic until incorporated.
- 3
Fold in blue cheese
Gently fold in 1/2 cup crumbled blue cheese, reserving about 1 tablespoon for final garnish if desired. Taste and season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. If the dressing is too thick, thin with an additional tablespoon of buttermilk at a time until desired consistency is reached.
- 4
Chill
Cover and refrigerate the dressing at least 30 minutes to let flavors meld. Stir again before serving and optionally fold in 1 tablespoon chopped fresh chives.
Salad
- 5
Prepare romaine wedges
Remove any loose outer leaves from 2 romaine hearts. Trim the stem end just enough to separate hearts while keeping each heart intact. Cut each heart lengthwise through the stem to create 2 wedges from each heart (4 wedges total). Pat wedges dry with paper towels to remove surface moisture so dressing adheres.
- 6
Prep vegetables
Core and seed tomatoes if large, then dice or cut into 1/2-inch pieces to yield about 1 cup. Thinly slice 6 radishes. Slice 3 scallions on the bias into 1/8-inch pieces. Thinly slice 1/4 of a purple onion into half-moons; separate layers slightly so they sit nicely on the wedge.
- 7
Assemble wedges
Place each romaine wedge on an individual salad plate. Spoon equal portions of diced tomatoes onto the top of each wedge, fanning slightly. Scatter radish slices and purple onion slices around and on top of each wedge. Sprinkle scallions over the wedges.
- 8
Add bacon and cheese
Generously sprinkle 1/2 cup crispy bacon crumbles evenly across the wedges. Crumble 1/2 cup blue cheese over the top, reserving the small amount set aside from the dressing for garnish if used.
- 9
Dress and finish
Drizzle or spoon the chilled blue cheese dressing over each wedge (about 2 to 3 tablespoons per wedge, or to taste). Finish with a light dusting of 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper evenly divided among the wedges. Garnish with reserved blue cheese crumbles and optional chopped chives.
- 10
Serve
Serve immediately so romaine stays crisp. Provide extra blue cheese dressing on the side.