Romain Wedge Salad with Bacon and Blue Cheese

You'll have dressing left over - use it for other salads or as a raw vegetable dip.
Course Salad
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 people


  • 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.