This bacon and blue cheese salad is our twist on the classic Wedge salad. The Wedge is a slice of Iceberg lettuce with blue cheese dressing. We chose to use crisp hearts of Romaine lettuce. We topped each serving with a creamy homemade blue cheese dressing, bits of red onion, crisp bacon, blue cheese crumbles and sliced grape tomatoes. Our Romaine wedge salad with blue cheese is a quick and easy side salad for any night of the week.
The “Wedge” is a popular steakhouse salad item. Another name for this simple salad is “A Knife and Fork Salad’, for obvious reasons.
How We Make This Easy Wedge Salad:
This bacon and blue cheese salad makes a grand entrance as a starter salad or a meal in itself as a lunch entree or light dinner. It is impressive, simple to prepare and delicious.
Here is a quick overview for the ingredients and method for making our Romaine wedge salad with blue cheese. For more details, scroll down to the printable recipe card below.
The Blue Cheese Dressing
First, we make the blue cheese salad dressing. This is an easy dressing as all the ingredients go into the blender. This recipe for the salad dressing makes a fairly large batch and keeps well in the refrigerator for two weeks. You could also use your favorite store-bought bottled blue cheese dressing.
The Romaine Wedge Salad
- Cook the bacon until it is crispy and let it cool.
- Slice two hearts of Romaine in half lengthwise.
- Top the Romain wedges with dressing, diced red onion, crumbled blue cheese and tomatoes.
Tips for a Great Romaine Wedge Salad:
- Try cooking your bacon in the oven. The oven produces less mess than stovetop cooking and frees you to multitask while preparing the wedge salad and the rest of the dinner.
- For smaller size salads you can buy the Little Gems which is an heirloom baby Romaine lettuce. Costco has them in the produce section in packages of three or four.
- Add sliced avocado for more texture and flavor.
More Toppings for a Loaded Wedge Salad:
If you want to make this Romaine wedge salad a filling main meal, load it up with more toppings and some protein. Here are a few suggestions to load on top of the Romaine wedge.
- Avocado slices
- Crunchy apple cubes
- Carrot strips
- Slices of roasted chicken
- Cold bay shrimp
- Grilled salmon
Did you know:
Romaine lettuce is one of the most nutritious of the lettuce varieties. The Center for Disease Control ranks Romaine lettuce as one of the top ten “powerhouse foods”. Romaine lettuce is packed with fiber and vitamins, especially the A and B vitamins.
Frequently Asked Questions
What is a wedge salad?
A wedge salad is a type of green salad that usually includes iceberg lettuce, tomatoes, bacon, blue cheese, and buttermilk dressing. The key difference with this type of salad is that the iceberg lettuce gets cut into large wedge shapes. You should serve a wedge salad with a knife and fork so you can cut it into bite-size shapes.
What are Romaine Hearts?
We used Romaine hearts instead of iceberg lettuce in our wedge salad. Romaine hearts are the center leaves of the Romaine lettuce. The heart of the Romaine lettuce is crispier than its outer leaves, but it’s also more tender.
What Dressing Goes on a Wedge Salad?
Traditionally, blue cheese goes on a wedge salad but you can use any dressing that you enjoy. Some other options that go well with a wedge salad are buttermilk, Feta dressing, Caesar salad dressing, ranch, and vinaigrette. Our preserved lemon vinaigrette is a favorite.
We hope you enjoy this Romaine Wedge Salad with Blue Cheese. It’s a quick and easy side salad for any night of the week. It’s also perfect as an appetizer or light meal, just divide it into smaller portions before serving if desired! If you try this recipe out, let us know what you think by leaving a comment below
Some More Recipes You Will Love:
This shaved brussels sprouts salad with caesar dressing is crisp and crunchy, but the best part is that it won’t wilt like lettuce and tastes great.
This heirloom tomato and blue cheese Napoleon is simple and impressive, perfect for a summer lunch or dinner.
Panzanella is a classic summertime salad that makes great use of fresh tomatoes and day-old bread.
Green beans with bacon is a flavorful side dish. This recipe is no fuss – even less time than it takes to get dinner started. Reserve some bacon fat to toss into the beans.
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Bacon and Blue Cheese Salad
Ingredients
- 12 oz. Blue Cheese Dressing
- 4 slices thick-cut bacon
- 2 heads heart of Romaine lettuce
- 1/2 medium red onion diced
- 16 oz. grape tomatos sliced in half
- 6 oz. blue cheese crumbled
Instructions
Preheat oven to 400°F
- Set a wire rack over a foil-lined baking sheet. Add the bacon slices to the wire rack and transfer to the oven. Roast for 8-10 minutes, until crisp. Drain on paper towels and when cool, chop into pieces.
- Trim the ends off of each head of Romaine and slice the heads in half.
- Place a Romaine half on each of 4 chilled salad plates and pour 2 or 3 tablespoons of blue cheese dressing on each serving. Divide the bacon, diced onion, tomatoes and crumbled blue cheese equally to each salad.
Notes
Suggested add-on items:
- Avocado slices
- Crunchy apple cubes
- Carrot strips
- Slices of roasted chicken
- Cold bay shrimp
- Grilled salmon
John / Kitchen Riffs
Wednesday 30th of January 2019
Blue cheese dressing goes so well with romaine, doesn't it? Love that combo and this salad. This could easily be dinner for us -- maybe with a nice dinner roll, too. Thanks!
Pat Nyswonger
Wednesday 30th of January 2019
Hi, John...yes, definitely dinner, just add a little sliced chicken or grilled shrimp! Thanks for your comments. :)