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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.

Pair With

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Romaine Wedge Salad with Bacon and Blue Cheese

5 from 1 vote
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Course: Salad
Calories: 320
Servings: 4 people
You’ll have dressing left over – use it for other salads or as a raw vegetable dip.

Ingredients  

  • 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

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: 320kcal | Carbohydrates: 19g | Protein: 11g | Fat: 22g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 629mg | Potassium: 167mg | Fiber: 1g | Sugar: 1g | Vitamin A: 819IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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38 Comments

  1. shashi at runninsrilankan says:

    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 🙂

    1. Marissa says:

      haha 🙂 Thanks, Shashi!

  2. Mary Frances says:

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

    1. Marissa says:

      Thanks, Mary – me too!

  3. Maureen | Orgasmic Chef says:

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

    1. Marissa says:

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

  4. Mira says:

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

    1. Marissa says:

      Thank you, Mira!

  5. whiskandshout says:

    This looks amazing and so fresh 🙂

    1. Marissa says:

      Thanks, Medha. 🙂