Wedge Salad Recipe
Baby romaine, heirloom tomatoes, bacon, Gorgonzola, blue cheese dressing
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Ingredients
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Salad
Blue Cheese Dressing
Garnish / Optional
Method
Salad
- 1
Prepare romaine
Trim the root end off each baby romaine heart, keeping leaves attached. Halve each heart lengthwise to create wedges (for very large hearts, quarter). Rinse briefly under cold water, then spin or pat dry thoroughly so dressing will cling.
- 2
Prepare tomatoes
Core and slice heirloom tomatoes into 1/2-inch wedges or 1/2-inch slices, depending on shape. Pat lightly with paper towel to remove excess juice.
- 3
Crumble bacon and cheese
Roughly chop or crumble the crisp bacon into bite-sized pieces. Crumble the 3 oz of Gorgonzola for mixing over the wedges; reserve extra for garnish if using.
- 4
Season wedges
Arrange 4 romaine wedges onto chilled plates (one heart per plate cut-side up). Sprinkle each wedge evenly with a light pinch of sea salt (about 1/4 tsp per wedge) and a grind of coarse black pepper.
- 5
Assemble salad
Place heirloom tomato pieces around and atop the wedges. Scatter the chopped bacon pieces over each wedge and sprinkle the crumbled Gorgonzola (from the 3 oz) evenly across the salads. Finish with minced chives.
Blue Cheese Dressing
- 6
Make the dressing in a bowl: whisk together 1 cup mayonnaise and 1 cup sour cream until smooth. Stir in 1 tablespoon buttermilk to loosen the consistency (add more, 1 tsp at a time, if you prefer a thinner dressing).
- 7
Fold in 3 oz crumbled blue cheese, 1 teaspoon Worcestershire sauce, 1 teaspoon fresh lemon juice, 1/2 teaspoon grated garlic, 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning or thickness as needed—add a little more lemon for brightness or a splash more buttermilk to thin.
- 8
For a chunkier dressing, gently mash a portion of the blue cheese with the back of a spoon; for a smoother dressing, pulse in a blender or use an immersion blender briefly. Refrigerate the dressing at least 15 minutes to let flavors meld (can be made up to 2 days ahead).
- 9
Just before serving, spoon or drizzle the blue cheese dressing over each wedge (about 2–3 tablespoons per wedge, or to taste).
Finish & Serve
- 10
Scatter any reserved extra crumbled blue cheese and microgreens or parsley over the salads for garnish. Grind a final crack of black pepper over each plate.
- 11
Serve immediately so romaine stays crisp. Leftover dressing should be refrigerated and used within 3–4 days.