Chopped Monica Wedge Salad Recipe

Wash and chop greens

Rinse the romaine and iceberg lettuces thoroughly under cold water. Spin or pat dry. Chop the romaine into roughly 1-inch pieces and core and thinly slice the iceberg; combine both in a large bowl to yield about 8 cups of chopped lettuce.

Prepare tomatoes

Rinse cherry tomatoes and halve them. If using larger tomatoes, dice into bite-sized pieces. Place in a small bowl and set aside.

Slice onion

Peel and cut the red onion in half. Thinly slice one half and then chop slices into small half-moons so the onion pieces are about 1/8–1/4 inch thick. If you prefer a milder flavor, soak slices in cold water for 5 minutes and drain.

Cook bacon (if not pre-cooked)

Preheat oven to 400°F (200°C). Arrange 6 bacon slices on a rimmed baking sheet lined with foil and bake 12–18 minutes until crisp (time varies by thickness). Transfer to paper towels to drain and cool, then chop or crumble into bite-sized pieces.

Crumble bleu cheese

If not pre-crumbled, break or crumble about 1/2 cup of bleu cheese into small pieces and set aside.

Whisk dressing

In a small bowl, combine 1/4 cup mayonnaise, 2 tbsp Greek yogurt, 1/4 cup grated Parmesan, 1 tsp lemon juice, 1/2 tsp minced garlic, 1/2 tsp Dijon mustard and 1 tsp olive oil. Whisk until smooth. Taste and season with salt (about 1/8–1/4 tsp) and pepper to taste. If the dressing is too thick, add water 1/2 tsp at a time to reach desired consistency. Use 1/2 cup of this dressing for the salad and reserve any extra for another use.

Combine chopped romaine and iceberg in the large serving bowl. Scatter the halved cherry tomatoes, chopped red onion and crumbled bacon evenly over the top.

Sprinkle the crumbled bleu cheese over the salad, then dust with the 2 tablespoons freshly grated Parmesan for a savory finish.

Drizzle the Parmesan dressing evenly over the salad—start with about 1/3 of the dressing and toss lightly; add more as desired so leaves are coated but not soggy.

Finish by drizzling the balsamic reduction in a light zigzag over the top (about 2 tablespoons). Season with 1/2 tsp freshly ground black pepper and 1/4 tsp salt, or to taste.

Toss gently to combine all ingredients just before serving, or serve as a composed wedge-style chopped salad by leaving larger lettuce pieces intact and arranging toppings on top.

Serve immediately for best texture. Leftover salad (undressed) can be stored in an airtight container in the refrigerator for up to 2 days. Store extra dressing separately for up to 5 days.