Romaine Wedge Salad

This Wedge Salad is the steakhouse classic made at home, with crisp romaine piled high with creamy blue cheese dressing, crispy bacon, juicy tomato, and tangy quick pickled onions.

Course Salad

Cuisine American

Keyword Wedge Salad

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 665kcal

Author Jason Decker

Ingredients

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

Salad Assembly

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

Instructions

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.

Salad Assembly

Place each half of the romaine lettuce in two bowls. Top with bacon, tomato, pickled onions, dressing, and more blue cheese.

Notes

Make sure that you dissolve the sugar fully in in the red onion mixture.
You need to cool the onions down before consuming so make sure you place them in the refrigerator for at least one hour.
The Blue Cheese Dressing also needs time to chill so again for that, place in the refrigerator for one hour before using.
Make sure you always wash your lettuce before eating, you can wash as a whole or after cut.

Nutrition