Romaine Wedge Salad, the classic wedge salad updated with pickled onions, homemade blue cheese dressing, and BACON!
A classic wedge salad is in my opinion, the ULTIMATE salad. Loaded with blue cheese crumbles, dressing, bacon, and tomatoes I’m already in Heaven.
Place all that good stuff on top of a head of romaine with some pickled red onions and you have my take on the classic!
This is such a simple recipe but definitely one you will go back to again and again!
If there is a wedge salad on the menu at a restaurant, I’m getting it. I can’t resist that blue cheese and bacon goodness.
These pickled red onions are tried and true. I can’t tell you how many times I have made them! I love topping my salad with them but they are also ah-mazing on sandwiches like my slow cooker pulled pork sliders!
I’ve also included a recipe for THE BEST blue cheese dressing… you’re welcome. This is about to be your go-to keep a bottle in the fridge kind of dressing.
Alternatives and Add-Ons:
So, admittedly I kept this salad pretty simple and really wanted to highlight a few ingredients. But, don’t let that stop you!
Some more toppings I think would go amazingly with this wedge salad is roasted corn, pickled okra, or cucumbers. Really, any veggies you like would be super yummy!
Also, personally, I think wedge salads are pretty annoying in general. You get slapped with this HUGE piece of lettuce then take the next 20 minutes cutting it up. Save yourself the hassle at home and make this a chopped salad off the bat.
Romaine Wedge Salad Recipe Directions:
- Before you make the main salad, you need to get your pickled onions going and dressing ahead of time.
- Pickled onions need to sit for an hour, so make those first. Dissolve sugar in a saucepan with water and vinegar. Pour over thinly sliced onions, add garlic clove. Let cool, place in the fridge for at least one hour.
- Next, the dressing also needs to sit for an hour, so make the dressing by whisking together mayo, milk, sour cream, blue cheese, Worcestershire, salt, pepper, and whole grain mustard. Place in fridge for at least one hour.
- When you are ready to make the salad, fry up the bacon and chop the tomato. Cut one head of romaine in half, making sure it was washed VERY well, trim off the core.
- Top with the bacon, pickled onions, dressing, tomatoes, and more crumbled blue cheese.
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Tools used for this recipe:
- Small saucepot to make the pickled onions
- Whisk to make the dressing
- Small bowl to make the dressing
- Chef’s knife to cut ingredients
- Small frying pan to cook the bacon
More yummy salad recipes from my favorite bloggers:
- Buffalo Tofu Salad
- Pomegranate Pear Salad
- Melon-Arugula Salad
- Crunchy Peanut Chicken Salad
- Grilled Chipotle Shrimp Salad
- Southwestern Salad with Jalapeno Ranch
Romaine Wedge Salad
For the Pickled Red Onions
- 1/4 cup water
- 1/2 cup white vinegar
- 3 tablespoons sugar
- 1 garlic clove smashed
- 1 small red onion thinly julienned
For the Blue Cheese Dressing
- 1/4 cup mayonnaise
- 2 tablespoons milk
- 2 tablespoons sour cream
- 3 1/2 tablespoons crumbled blue cheese
- dash Worcestershire sauce
- 1/4 teaspoon kosher salt
- 3 cracks fresh black pepper
- 2 teaspoons whole grain mustard
- 1 head romaine lettuce cut in half length-wise, core removed
- 3 slices thick-cut bacon 1/2 inch diced, cooked crispy, fat drained
- 1 small tomato small dice
- crumbled blue cheese for garnish, optional
For the pickled red onions
- Place the water, vinegar, and sugar in a small saucepot. Heat over medium heat, stirring constantly, until the sugar is dissolved. Remove from the heat, add the onion and garlic, let cool completely. Transfer to an airtight container and place in the fridge for at least one hour.
For the blue cheese dressing
- Whisk all ingredients together in a small bowl. Transfer to an air-tight container. Let chill in the fridge for at least one hour.
- Place each half of the romaine lettuce in two bowls. Top with bacon, tomato, pickled onions, dressing, and more blue cheese.