This Romaine wedge salad is a little mountain of crunchy, refreshing goodness! Fresh romaine lettuce is topped with creamy blue cheese dressing, crispy bacon bits, tangy blue cheese crumbles, juicy cherry tomatoes, zesty red onion, and sweet candied pecans. It’s a wonderful combination of textures and flavors.
If making, mix all ingredients together in a small bowl, pour into 16-24 ounce jar, and let set in the fridge for a few hours, for the best taste. Or use quality storebought dressing.
Cut the heads of romaine lettuce in half lengthwise, run under cold water, carefully removing any debris, shake gently and pat dry with paper towels. Cover with wet paper towels in fridge until ready to use.
Drizzle the blue cheese dressing over the romaine wedges.
Add your toppings: crumbled bacon, red onion, cherry tomatoes and candied pecans and crumbled blue cheese.
Finish with a drizzle of balsamic glaze over the top.
Notes
Storage TipsThis wedge salad is best enjoyed immediately after assembling. You can store it in the fridge if you want to make it ahead of time or when you have some leftovers. Store salad ingredients separately, if possible. Add the glaze and dressing just before serving the salad.Restaurant Pro Tip | Keep salad plates in fridge or freezer until serving. How to Make Balsamic Glaze
1 cup balsamic vinegar
In a small saucepan, bring vinegar to a simmer over medium heat, reduce to simmer and simmer for 15 minutes until reduced and thickened into a glaze.
Cool and store in glass, airtight container and use on your favorite recipes.
Variations & Substitutions for Romaine Wedge Salad
No Blue Cheese: Substitute it for another variety of creamy cheese. The best strong cheeses to switch to are goat cheese or feta cheese. As for the dressing, swap it for creamy buttermilk ranch – It goes well with the other toppings and the glaze.
Grilled Romaine: Try grilling the romaine before topping it with all the goodies. It will bring out a bit of sweetness and add a smokey flavor to the lettuce. Brush the trimmed romaine heads (before halving) with a little Italian Vinaigrette or avocado oil, then grill on a hot grill for 4-8 minutes, turning in between. The outer edges should just be charred slightly. Proceed with the recipe.
Use different nuts: Try using sugared almonds, walnuts, and even macadamia nuts. Or try my maple bourbon pecans, or use plain nuts, even roasted sunflower seeds or pistachios.
Holiday Wedge Salad: Make your steakhouse wedge salad festive. Use pomegranate molasses in place of balsamic glaze, and sprinkle dried cranberries and pomegranate arils on top. Serve alongside this Whipped Goat Cheese with Bacon & Dates.