Wedge salads are popping up on more and more restaurant menus these days and I couldn’t be more thrilled. I love me a good wedge salad! I know you technically have to do more work to eat it, but it’s so worth it. There’s a crispness you just can’t get with your traditional salad. Plus, they’re really pretty. I recently set out to create my own wedge salad at home and came up with the BLTB… Bacon Lettuce Tomato and Bleu Cheese wedge. I don’t claim to be a genius or anything for coming up with that one though. I mean BLT is already a thing so I guess I just added the bleu cheese part to it. Still, it was really tasty so I’m going to have to give myself a pat on the back alright?
This wedge salad is perfect for summer dinners. There’s barely any cooking involved and it comes together so easily. The salad alone is only five ingredients. And you can serve the salad alone or pair it with your favorite protein. This recipe feeds two, so as always, adjust as needed.
Two heads baby romaine lettuce
Four pieces turkey bacon (or real bacon)
1 to 1/12 cup cherry tomatoes, halved
1/2 cup bleu cheese crumbles
1 bottle of your favorite bleu cheese dressing
salt and pepper to taste
Protein of your choice (chicken, steak, pork or fish)
Chop turkey bacon and place in a hot pan. Cook until crispy. The crispier the better I say!
Remove the bacon from the pan and set aside in a small bowl. Halve your cherry tomatoes and set aside as well.
Next, halve the heads of baby romaine, lengthwise. Drizzle with some olive oil. Season your meat as well. We decided on some nice steaks, but chicken or fish would work too. We just seasoned the steaks with salt and pepper, although feel free to use your favorite meat seasoning.
You’ll want to turn your grill on and let it get nice and hot. Once it’s ready, place your lettuce face side down on the grill. Let cook for a few minutes, or until there are nice grill marks on the bottom. Flip over and grill for an additional minute. Cook your meat thoroughly too. For steak, three to five minutes on each side should do it.
Now you’re ready to assemble your salad!
Start by placing two halves of lettuce on a plate and top with half of the bleu cheese crumbles and about two tablespoons bleu cheese dressing. Add half the bacon and tomatoes on top. The rest of the toppings go on the other two haves of lettuce. Serve with whatever meat you grilled and a piece or two of garlic bread (optional).
Enjoy! Try your hardest not to scarf it down like I did.