You will have noted that I put the word “wedge” in brackets. Actually I dislike it when I see romain served in wedges. It’s difficult to eat without a fork AND knife. I much prefer to have the romaine torn into smaller parts before it is served. This is true of some restaurant Caesar salads as well. Without a doubt, the highlight of this salad is the ranch dressing, which you can use on almost any salad OR as a simple veggie dip. Of course, you can skip the blue cheese, but why would you? LOL
Romaine Wedge Salad with Bacon and Blue Cheese
- 1 recipe Homemade Ranch Dressing*
- 1 tablespoon butter
- 2 slices sourdough bread cut into ½-inch cube (I did some store-bought croutons in butter and garlic powder)
- 4 slices thick bacon cut crosswise into thin strips
- 1 large head romaine lettuce quartered lengthwise into wedges
- 2 ounces crumbled blue cheese
- finely chopped chives optional
1. Melt butter in a large skillet over medium-high heat. Add sourdough cubes; cook and stir until cubes are lightly browned on all sides. Remove from skillet and reserve.
2. Add bacon to same skillet; cook and stir until bacon is crisp. Transfer bacon to paper towel to drain.
3. Carefully rinse and dry romaine wedges, doing your best to keep them intact. OR tear them up
4. Arrange romaine wedges on a platter. Drizzle desired amount of dressing on salad and sprinkle with remaining ingredients. Serve.
*Homemade Ranch Dressing
- 1 1/2 cups sour cream
- 1 clove garlic minced
- 1/4 cup chives finely chopped
- 1/4 cup parsley finely chopped
- milk enough to reach your desired consistency (optional)
Whisk together the sour cream, garlic, parsley and chives. Add milk to reach your desired consistency.
Season to taste with salt and freshly ground black pepper.
Enjoy as a salad dressing or a vegetable dip.