New! Latte Wedge Salad Recipe
Romaine, red onion, tomatoes, bacon, black pepper, croutons, french dressing + blue cheese dressing
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Ingredients
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Salad
French dressing
Blue cheese dressing
Method
Salad
- 1
Prepare lettuce
Trim root end of romaine and remove any damaged outer leaves. Quarter the head lengthwise into wedges, or chop into large bite-size pieces if preferred. Pat dry thoroughly with paper towels or a salad spinner.
- 2
- 3
Prepare vegetables and croutons
Thinly slice red onion and separate into rings. Halve cherry tomatoes (or dice tomatoes). Measure out croutons. Keep croutons separate until serving so they stay crunchy.
- 4
Assemble wedge
For a classic wedge, place 1–1.5 cups of chilled romaine wedge (or one quarter head) on each plate. Top with halved tomatoes, red onion slices, crumbled bacon, and a sprinkle of croutons. Finish with a generous grind of coarsely cracked black pepper to taste (about 1/4–1/2 tsp per wedge).
French dressing
- 5
In a small bowl or jar add ketchup, white wine vinegar, sugar, Dijon mustard, Worcestershire sauce, salt and pepper. Whisk to combine. Slowly whisk in the oil until the dressing emulsifies and thickens slightly. Taste and adjust seasoning (add a little more sugar for sweetness, vinegar for tang). Refrigerate until ready to serve. Makes about 3/4 cup.
Blue cheese dressing
- 6
In a medium bowl, combine mayonnaise, sour cream, buttermilk, lemon juice, minced garlic, salt and pepper. Stir in 1/4 cup of the crumbled blue cheese and reserve the remaining 1/4 cup for garnish. For a thinner dressing, add an additional tablespoon of buttermilk. Taste and adjust seasoning. Refrigerate for at least 15 minutes to meld flavors before serving. Makes about 3/4 cup.
- 7
If you prefer a smoother dressing, use an immersion blender or food processor and pulse a few times, keeping some blue cheese texture.
To serve
- 8
Place each wedge on a chilled plate. Spoon or drizzle french dressing over one side of the wedge and blue cheese dressing over the other side, or serve the dressings on the side for guests to choose. Sprinkle remaining crumbled blue cheese on top, add extra croutons and finish with a final crack of black pepper.
- 9
Serve immediately so croutons stay crunchy. Leftover dressings keep in the refrigerator up to 5 days; assembled wedges are best eaten immediately.