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    Recipes » Salad Recipes

    Romaine Wedge Salad with Bacon and Blue Cheese

    Published: Jul 13, 2015 · Modified: Nov 8, 2018 by Marissa Stevens · 38 Comments

    This post may contain affiliate links.

    Jump to Recipe
    Romaine Wedge Salad served on a gray platter

    Why should Iceberg Wedge Salad get all of the wedge salad fun?

    When I saw iceberg lettuce on our list of the week's CSA share, I decided to make wedge salads. But when we picked up the share it was a big, beautiful head of romaine instead and I thought, "Why not?"

    I admit that wedge salads take some effort to eat, more of a knife and fork situation than your typical salad. But the crunch, the blue cheese, the bacon (or pork belly!) - trust me, it's worth the effort. 

    The lettuce swap is one twist in this wedge salad, the croutons are another. We happened to have a loaf of sourdough bread, but I couldn't bear to turn on the oven (It's still really hot here!) So I decided to pan fry fresh bread cubes in butter. They turned out so well that I'll be making them often - crispy on the outside, soft in the middle.

    This salad is hearty enough to make a light meal on its own, but we often serve it along with my favorite turkey meatloaf.

    Romaine Wedge Salad with Bacon and Blue Cheese

    Marissa Stevens
    You'll have dressing left over - use it for other salads or as a raw vegetable dip.
    5 from 1 vote
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 5 mins
    Total Time 15 mins
    Course Salad
    Servings 4 people
    Calories 320 kcal

    Ingredients
      

    • 1 recipe Homemade Ranch Dressing
    • 1 tablespoon butter
    • 2 slices sourdough bread cut into ½-inch cubes
    • 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

    Instructions
     

    • 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.
    • Add bacon to same skillet; cook and stir until bacon is crisp. Transfer bacon to paper towel to drain.
    • Carefully rinse and dry romaine wedges, doing your best to keep them intact.
    • Arrange romaine wedges on a platter. Drizzle desired amount of dressing on salad and sprinkle with remaining ingredients. Serve.

    Nutrition

    Calories: 320kcalCarbohydrates: 19gProtein: 11gFat: 22gSaturated Fat: 9gTrans Fat: 1gCholesterol: 42mgSodium: 629mgPotassium: 167mgFiber: 1gSugar: 1gVitamin A: 819IUVitamin C: 1mgCalcium: 94mgIron: 1mg
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Salad Recipes

    • Caesar Salad
    • Classic Wedge Salad
    • Crab Salad
    • Zucchini Salad with Lemon, Feta and Pine Nuts

    Reader Interactions

    Comments

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      Recipe Rating




    1. Lu Bennett says

      July 18, 2021 at 6:46 am

      5 stars
      This is just what I was looking for in a salad with Tuscan Pork Kebabs last night for dinner. I wanted to use these exact ingredients and found this recipe. It's really delicious and simple. I used yogurt in place of sour cream because it's what I had in my fridge.

      Reply
      • Marissa Stevens says

        July 19, 2021 at 8:25 am

        So glad you enjoyed the recipe, Lu!

        Reply
    2. KCole's Creative Corner says

      July 19, 2015 at 6:09 pm

      I am a salad fanatic, especially for salads that have ranch dressing! YUM! And blue cheese is my weakness ;), so this salad looks like heaven in a bowl! 🙂 Thanks so much for sharing! 😀

      Reply
      • Marissa says

        July 22, 2015 at 5:28 pm

        Thanks so much!

        Reply
    3. Helen @ Scrummy Lane says

      July 18, 2015 at 8:43 am

      I've actually never made a wedge salad before - now how is that?! This looks wonderful - so pretty, too!

      Reply
      • Marissa says

        July 19, 2015 at 3:54 pm

        Wow, Helen! You've got to try one...come on over. 🙂

        Reply
    4. Joanne says

      July 16, 2015 at 5:23 am

      Ah, this is what I should have done with the wedge of romaine I got in my CSA! I definitely prefer it to iceberg - great idea!

      Reply
      • Marissa says

        July 19, 2015 at 3:54 pm

        Thanks, Joanne!

        Reply
    5. shashi at runninsrilankan says

      July 15, 2015 at 11:05 am

      You are right - wedge salads can be challenging to eat - so I LOVE your version with romaine leaves! Quicker the time from plate to mouth - the happier I am 🙂

      Reply
      • Marissa says

        July 19, 2015 at 3:54 pm

        haha 🙂 Thanks, Shashi!

        Reply
    6. Mary Frances says

      July 15, 2015 at 7:55 am

      I love fresh romaine. The combo with bacon and blue cheese sounds fresh and delicious!!

      Reply
      • Marissa says

        July 19, 2015 at 3:55 pm

        Thanks, Mary - me too!

        Reply
    7. Maureen | Orgasmic Chef says

      July 15, 2015 at 3:44 am

      Simple and delicious. Here I sit with wool pants, a heavy sweater AND shoes but I would devour this salad in a minute!

      Reply
      • Marissa says

        July 19, 2015 at 3:56 pm

        It's so funny having opposite seasons, isn't it? Thanks, Maureen. 🙂

        Reply
    8. Mira says

      July 14, 2015 at 6:39 pm

      Love wedge salads! This one looks perfect! So fresh! Pinned!

      Reply
      • Marissa says

        July 19, 2015 at 3:57 pm

        Thank you, Mira!

        Reply
    9. whiskandshout says

      July 14, 2015 at 1:15 pm

      This looks amazing and so fresh 🙂

      Reply
      • Marissa says

        July 19, 2015 at 3:57 pm

        Thanks, Medha. 🙂

        Reply
    10. Kimberly Labar says

      July 14, 2015 at 12:39 pm

      making this tonight! Yum!

      Reply
      • Marissa says

        July 19, 2015 at 3:57 pm

        Love it! Thanks, Kimberly!

        Reply
    11. Girl and the Kitchen says

      July 14, 2015 at 12:17 pm

      OMG this looks so heavenly!!! YUM!!!! Great job Marissa!

      Reply
      • Marissa says

        July 19, 2015 at 3:58 pm

        So sweet...thank you!

        Reply
    12. Eileen says

      July 14, 2015 at 11:29 am

      This sounds like such a great way to eat fresh summer lettuce! It's practically an entire meal in itself. 🙂

      Reply
      • Marissa says

        July 19, 2015 at 3:58 pm

        Exactly! Keith and I ate the whole darn platter. 🙂

        Reply
    13. KevinIsCooking says

      July 14, 2015 at 10:29 am

      Well hello there! I could grind on this no problem and mainly because you were brilliant enough to ditch the tasteless Iceberg lettuce. To me it's just water...
      Ranch and bleu cheese crumbles sound great and how could they not be married with bacon. Yum on all counts! The micro chives all perfect and so beautiful on this.
      We do lots of grilling here in the heat and salads are always welcomed. 🙂

      Reply
      • Marissa says

        July 19, 2015 at 3:58 pm

        Thank you, Kevin! Yes, you've had your share of heat in SD this year - the right time for salads!

        Reply
    14. Beeta Hashempour says

      July 14, 2015 at 10:17 am

      This wedge salad looks perfect, Marissa! I love both ideas of swapping the iceberg for romaine (I always buy romaine so that works out perfectly for me) and the idea of pan frying the croutons. I can imagine those croutons to just be as perfect as you described with the crusty exterior and chewy interior. Beautiful and delicious-looking salad, Marissa!

      Reply
      • Marissa says

        July 19, 2015 at 3:59 pm

        Thank you, Beeta. The pan-fried croutons really are a keeper. And it's much more convenient for me as I don't tend to keep traditional croutons on hand.

        Reply
    15. Dorothy Dunton says

      July 14, 2015 at 8:38 am

      Hi Marissa! What perfect timing! I picked up two really nice heads of organic Romaine yesterday and a piece of Amish bleu and I always have good thick bacon on hand! It is definitely salad weather here. I started pan frying croutons for the very same reason as you.

      Reply
      • Marissa says

        July 19, 2015 at 4:00 pm

        We're simpatico! 🙂 And I love Amish blue..tangy, creamy goodness!

        Reply
    16. Bam's Kitchen says

      July 14, 2015 at 6:37 am

      Homemade ranch bacon and blue cheese, sign me up! I just made a huge batch of homemade croutons today too. Perfect timing.

      Reply
      • Marissa says

        July 19, 2015 at 4:01 pm

        Perfect! Enjoy! 🙂

        Reply
    17. Paul Tonnes says

      July 14, 2015 at 6:23 am

      Try grilling the romain. Cut heads in half length-wise, spray with olive oil. Grill cut side down on a hot bbq for a couple of minutes.

      Reply
      • Marissa says

        July 19, 2015 at 4:01 pm

        Great idea, Paul! We'll have to try that next time...

        Reply
    18. Lorraine @ Not Quite Nigella says

      July 14, 2015 at 2:58 am

      Hehe can we have some of your heat Marissa? We're freezing here at the moment and I'm dreaming of wedge salads 😀

      Reply
      • Marissa says

        July 19, 2015 at 4:02 pm

        Okay, but send your chilly days our way - I'm in the mood for reading a book by the fire. 🙂

        Reply
    19. Kathleen | HapaNomNom says

      July 13, 2015 at 7:15 pm

      Mmm... I love wedge salads! Add some bacon and blue cheese and I'm in heaven! And your homemade ranch dressing... sounds incredible, a must-make!

      Reply
      • Marissa says

        July 19, 2015 at 4:04 pm

        I'm with you, Kathleen. And, really do try the ranch - it's so simple but really is delicious for a dressing or dip.

        Reply

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