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This Romaine wedge salad is a little mountain of crunchy, refreshing goodness! A steakhouse wedge salad with 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.
Craving a steakhouse-quality wedge salad but can’t make it to your favorite restaurant? With romaine hearts, you can enjoy this delicious salad anytime and anywhere. No need to spend a lot of money on food you can easily make at home. Give it a try and savor the taste of your homemade romaine hearts salad!
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
Why You Will Love This Recipe
- Easy to Make – Just chop up the ingredients, assemble, and serve!
- Refreshing and Light- Wedge salad with creamy blue cheese dressing is perfect for those hot and sunny summer days right around the corner.
- Easier to Eat – I prefer using romaine lettuce instead of iceberg in wedge salads because it’s healthier, easier to cut, and more convenient to eat.
- Versatile Use – Serve this salad for lunch, brunch, or dinner any day. Wedge salad is a great side dish, and becomes a main dish served with tasty sides.
Healthy Twist
- Nutrient-Rich Romaine – Even though iceberg lettuce is most often used for a wedge salad, romaine is an excellent substitute. This lettuce is packed with essential vitamins and minerals.
- Homemade Dressing – Avoid the preservatives and synthetic ingredients by making your own blue cheese dressing and balsamic glaze.
Key Ingredientsfor Steakhouse Wedge Salad
- Romaine Lettuce | Skip the typical iceberg for two hearts of romaine lettuce.
- Dressing | I’m a fan of homemade blue cheese dressing and balsamic glaze, but you can certainly use store-bought.Note: If making your own, make it a few hours before serving.
- Veggies | Top the salad with chopped red onion and sliced tomatoes. Cherry tomatoes on the vine are my favorite because they are sweet and juicy! Try my pickled red onions!
- Pecans | For a satisfying crunch and sweet flavor, sprinkle candied pecans on the salad.
- Crisp Bacon | Include freshly cooked bacon crumbled into bits– YUM!
- Blue cheese crumbles | Tangy blue cheese crumbles complete this delicious wedge salad.
Homemade Blue Cheese Dressing Ingredients
- Onion powder and garlic powder | Classic flavors that deepen as it sits.
- Parsley | Fresh parsley is best, if preferred, substitute it with dried parsley.
- Mayonnaise | I like to use avocado mayo for this homemade blue cheese dressing, but you can use whichever is your favorite.
- Buttermilk | Use whole buttermilk for the richest flavor. Or make your own buttermilk by adding 1 tablespoon of lemon juice or white vinegar to a 1 cup measuring cup, add milk of choice to 1 cup mark, stir and let sit, 7-10 minutes.
- Red wine vinegar | You may also replace with white wine vinegar.
- Blue cheese | Of course, you’ll also need some blue cheese crumbles.
- Salt and pepper | Sprinkle in some kosher salt and freshly ground black pepper to taste.
How to Make Your Own Blue Cheese Dressing
Creating your own blue cheese dressing is incredibly easy, with just a few simple steps.
Mix all the ingredients in a medium bowl, then transfer the dressing into a 16-24 ounce jar, which can be stored in the refrigerator.
For optimal results, refrigerate the dressing for a few hours to allow it to thicken and the flavors to fully develop.
How to Make Romaine Wedge Salad Recipe
First, cut the heads of romaine lettuce in half lengthwise, be sure you rinsed well and patted dry.
Next, drizzle the blue cheese dressing over the romaine.
Then, add your toppings: crumbled bacon, red onion, cherry tomatoes, candied pecans, and crumbled blue cheese.
Complete the salad with a drizzle of balsamic glaze over the top, and serve right away! Enjoy!
Fresh Tips
- When choosing your romaine lettuce, look for crisp, firm leaves that are vibrant green with no yellowing or brown spots. They should be tightly packed together and not wilted or limp.
- For the best cold refreshing lettuce, chill it! After cutting the romaine wedges, pop them back in the crisper drawer covered with a damp paper towel while you prep the rest of the salad.
- Don’t overload the salad. Adding an abundance of toppings is tempting, especially since this salad is so simple. But you don’t want to lose the flavor of the romaine.
The Best Bacon Bits
Six pieces of cooked bacon make approximately ½ cup of crumbles. I typically cook a whole package and use what’s left in other dishes throughout the week or freeze it for later use.
To use up the remaining bacon, try my Classic Green Bean Casserole Recipe, delicious Bacon Balsamic Macaroni Salad, or this cozy Bacon Beef Minestrone Soup.
Recommended Tools
- Knife– This is my favorite,go-to knife
- Cutting board – I love usingsustainable bamboo.
Romaine vs. Iceberg Lettuce
Iceberg lettuce and romaine lettuce are two popular types of lettuce with distinct differences in taste, texture, and nutritional value.
Romaine lettuce is a darker green, leafy lettuce with a crisp texture and a slightly bitter taste. It’s often used in Caesar salads and other salads that require a sturdier lettuce that can hold up to heavier dressings and toppings. Romaine lettuce is also a good source of vitamins A, C, and K, as well as fiber.
In contrast, iceberg lettuce has a lighter green color and a more delicate, watery texture. It has a mild, almost sweet flavor and is often used as a base for salads or as a topping on sandwiches and burgers. While iceberg lettuce is lower in vitamins and minerals compared to romaine lettuce, it is still a good source of dietary fiber.
Ultimately, the choice between romaine lettuce and iceberg lettuce comes down to personal preference and the specific dish being prepared. If you’re looking for a lettuce that can hold up to heavier dressings and toppings, romaine lettuce is a better option. If you prefer a milder, more delicate lettuce for lighter salads and sandwiches, then iceberg lettuce might be a better choice.
Fresh Tips | 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: Grilled romaine brings out the sweetness and adds 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 halfway. The outer edges should just be charred slightly. Proceed with the recipe.
- Use different nuts: Try using sugared almonds, walnuts, 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 balsamic or molasses in place of balsamic glaze, and sprinkle dried cranberries and pomegranate arils on top. Serve alongside this .
Tips for Two
It’s easy to make this simple salad recipe feed just two people. Cut the ingredients in thirds. The easiest way to do this is by using my handy slider button under servings on the recipe card that does the work for you!
Storage Tips
This wedge salad is best enjoyed immediately after assembling. Nevertheless, you can store it in the fridge if you want to make it ahead of time or when you have some leftovers. It’s best to store all the yummy salad ingredients separately, if possible. Add the glaze and dressing just before serving the salad.
Frequently Asked Questions
What is the difference between an iceberg wedge salad and a romaine wedge salad?
A wedge salad is a classic American salad typically made with a quarter head of iceberg lettuce and then topped with bacon, tomatoes, blue cheese dressing, and other toppings. They are very popular at steakhouse restaurants. A romaine wedge is the same concept but uses romaine lettuce instead. The Romaine wedge is also easier to eat because of its shape.
How do you cut romaine for wedge salad?
First, remove any wilted or discolored leaves from the outside. Next, lay the head of romaine lettuce on a cutting board and slice it lengthwise, down the center, to produce two halves. If preferred, remove the core, but leaving it helps keep the leaves intact. Either way, it’s the tough stem, so it’s typically not eaten.
How do you wash lettuce for a wedge salad?
After removing any wilted or brown leaves and slicing the romaine in half, rinse it under cold water, gently allowing the water to run between the leaves without tearing them off. Then, pat dry with a paper towel.
What to serve with your Romaine Hearts Salad
Here are some of my favorite recipes that perfectly complement a steakhouse wedge salad.
- Olive Garden Steak Alfredo
- Outback Potato Soup
- Maple Balsamic Chicken Breasts
- The Best Bison Burger Recipe with Caramelized Onions
Best Main Dishes for Steakhouse Wedge Salad
Today’s Romaine hearts salad pairs perfectly with a hearty soup like this Healthy Cheeseburger Soup! Or try this quick and easy Bacon Beef Minestrone Soup.
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There’s nothing like a rich, hearty steak dish on these cold winter days. Capture the festive flavors of the season with this slow cooker London Broil recipe that is absolutely overflowing with savory goodness. Crockpot London broil is part steak, part fall apart slow cooked pot roast.
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A sensational twist on a much-loved classic, this Philly Cheesesteak Sliders recipe packs all the savory and cheesy flavors of a traditional Philly sandwich into just a couple of bites! Kick up your game day menu with these easy shaved steak sliders.
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Restaurant Pro Tip
Place salad plates in the freezer while you are preparing this dish, so they are extra chilled.
After slicing the romaine hearts into wedges, cover with damp paper towels or a damp clean tea towel and transfer them to the refrigerator to chill before dressing up and serving – That way, the romaine is extra refreshing and chilled.
Best Desserts to Serve with Blue Cheese Wedge Salad
If you’re a classic chocolate chip cookie-lover, you MUST try this soft, chewy, and irresistible Oreo Crumbl Cookie Recipe (Copycat). For something chocolatey and light, check out my No-Bake Oreo Delight Pudding.
The Best Key Lime Pie
This is the BEST Key Lime Pie, so easy too! A traditional Key Lime pie recipe that is, citrusy, sweet-tart — the perfect sweet to-pucker ratio; light and bright with a crisp not-to-sweet graham cracker crust! Award winning!
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Copycat Crumbl Chocolate Chip Cookie Recipe
This classic Crumbl chocolate chip cookie recipe is a perfect copycat of the real thing. Just as thick, just as big (with option to make smaller) and just as chewy and soft. Packed with milk chocolate chips, this no chill copycat Crumbl cookie recipe will become a family favorite.
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Be sure to check out all of my tasty and easy dessert recipes!
More Fabulous Salad Recipes
- Chicken Cobb Salad
- Fall Harvest Salad
- Panera Green Goddess Salad with Chicken
- Blackberry Grilled Chicken Salad with Fried Goat Cheese
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Steakhouse Romaine Wedge Salad Recipe
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.
5 from 6 votes
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Prep Time: 10 minutes minutes
Total Time: 10 minutes minutes
Servings: 4 -6 Servings
Calories: 299kcal
Author: Kathleen Pope
Ingredients
- 2-3 romaine hearts halved, rinsed, patted dry
- ½ cup bacon bits cooked, crumbled
- ½ cup red onion chopped, or use pickled red onions
- ½ cup cherry tomatoes halved, or grape tomatoes or any fresh tomato, diced
- ½ cup candied pecans chopped, regular pecans may be substituted
- ¼-½ cup blue cheese crumbled, see post for types of blue cheese
- ¼ cup balsamic glaze
- 2 tablespoons blue cheese dressing homemade (recipe below) or quality storebought.
Homemade Blue Cheese Dressing
- 1 cup mayonnaise good quality, I like avocado mayo
- 1 cup buttermilk I used full-fat, makes it thicker
- ½ tablespoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon parsley fresh, minced – or sub with 1 teaspoon dried parsley
- ½ teaspoon red wine vinegar
- ¼ cup blue cheese crumbles
US Customary – Metric
Instructions
Homemade Blue Cheese Dressing (so good!)
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.
Last step! Leave a RatingRate this recipe here. This helps other readers and helps support this website.
Notes
Storage Tips
This 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 .
Nutrition
Serving: 1salad with dressing | Calories: 299kcal | Carbohydrates: 26g | Protein: 13g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Cholesterol: 6mg | Sodium: 753mg | Potassium: 274mg | Fiber: 5g | Sugar: 10g | Vitamin A: 5077IU | Vitamin C: 9mg | Calcium: 116mg | Iron: 1mg
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