Romaine Wedge Salad Recipe

1. Prepare romaine

Trim the stem end of each romaine heart and remove any ragged outer leaves. Rinse gently under cold water and pat dry thoroughly with paper towels or spin in a salad spinner. Cut each heart into quarters lengthwise to create 4 wedges per heart (total 8 wedges).

2. Prepare vegetables & bacon

Halve the cherry tomatoes if large. Thinly slice the red onion into half-moons and rinse briefly under cold water if you want to mellow the bite, then pat dry. Chop the cooked bacon into bite-sized pieces. Reserve a small amount (about 1 tbs) of bacon for garnish if desired.

3. Assemble wedges

Place 1–2 romaine wedges on each serving plate (depending on appetite). Spoon about 1–1 1/2 tablespoons of blue cheese dressing over each wedge, letting it drizzle down the leaves. Scatter cherry tomatoes, red onion, and bacon evenly over the wedges. Crumble additional blue cheese on top and sprinkle with chopped fresh chives. Season with kosher salt and freshly ground black pepper to taste. If serving family-style, arrange wedges on a platter and top similarly.

4. Make the dressing: In a medium bowl whisk together mayonnaise, sour cream, and buttermilk until smooth and slightly thickened. Add white wine vinegar, lemon juice, minced garlic, Dijon mustard, and Worcestershire sauce and whisk to combine.

5. Add blue cheese and season: Fold in 1/2 cup crumbled blue cheese, reserving a tablespoon for garnish if desired. Taste and adjust seasoning with kosher salt and freshly ground black pepper. If you prefer a thinner dressing, whisk in additional buttermilk 1 teaspoon at a time until you reach the desired consistency.

6. Rest and chill: Cover the dressing and refrigerate at least 15 minutes to allow flavors to meld. Stir again before serving. Dressing can be made up to 2 days ahead; stir or whisk before using.