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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.
Romaine Wedge Salad with Bacon and Blue Cheese
- 1 recipe Homemade Ranch Dressing
- 1 tablespoon butter
- 2 slices sourdough bread cut into 1/2-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
- 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 information is automatically calculated, so should only be used as an approximation.