“wedgies” Salad Recipe
bleu cheese crumbles, cherry tomatoes, shaved red onion, house smoked bacon, green goddess dressing
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Ingredients
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Salad
Green Goddess Dressing
Method
Salad
- 1
Prepare bacon
Preheat oven to 400°F (200°C). Arrange bacon slices on a rimmed baking sheet lined with foil or a rack. Bake for 12–18 minutes until crisp. Transfer to paper towels to drain and cool, then crumble into small pieces (reserve warm or cool as preferred).
- 2
- 3
Prep tomatoes and herbs
Wash and dry the cherry tomatoes; slice each in half. Finely chop the chives and parsley and set aside for garnish and dressing.
- 4
Cut romaine into wedges
Remove any ragged outer leaves from the romaine heads. Cut each head into four vertical wedges through the core so each wedge holds together. Pat wedges dry with paper towels to remove excess water so dressing clings.
- 5
Assemble wedges
Place one romaine wedge on each of four plates. Distribute halved cherry tomatoes and shaved red onion evenly over the wedges. Scatter crumbled smoked bacon over the wedges. Sprinkle bleu cheese crumbles evenly across each wedge. Garnish with remaining chives and chopped parsley.
Green Goddess Dressing
- 6
Combine ingredients: In a blender or food processor, add mayonnaise, Greek yogurt, parsley, chives, tarragon, lemon juice, white wine vinegar, minced garlic, and anchovy (if using). Pulse to combine until herbs are finely chopped.
- 7
Emulsify: With the blender running on low, stream in the olive oil until dressing is creamy. If the dressing is very thick, add milk or water 1 tablespoon at a time until desired consistency is reached (should be pourable but clingy).
- 8
Season: Taste and season with salt and black pepper. Adjust acidity with more lemon juice or vinegar if desired. Chill for at least 15 minutes for flavors to meld, or use immediately.
- 9
Dress the salad: Spoon or drizzle about 2–3 tablespoons of green goddess dressing over each wedge just before serving. Serve any remaining dressing on the side.