Romaine Wedge Salad Food
WEDGE SALAD
Steps:
- For the salad: Preheat the oven to 400 degrees F.
- Line a rimmed baking sheet with parchment paper. Set a rack on the baking sheet and lay the bacon on it in a single layer. Cook until crisp, 35 to 45 minutes, turning halfway through. When cool enough to handle, chop coarsely.
- For the ranch dressing: In a bowl or a jar with a tight-fitting lid, add the buttermilk, sour cream, chives, mayonnaise, parsley, lemon juice, salt, celery seed, onion powder, garlic powder, garlic and scallions and whisk together (or shake vigorously if using a jar).
- Assembly: Lay a lettuce wedge on each of 6 salad plates. Drizzle each wedge with 2 to 3 tablespoons of the dressing, letting it flow between the leaves of the lettuce and pool on the plate. Sprinkle over the tomatoes, onion and bacon. Garnish with the chives.
- Any leftover dressing can be refrigerated for up to 1 week.
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- Place the water, vinegar, and sugar in a small saucepot. Heat over medium heat, stirring constantly, until the sugar is dissolved. Remove from the heat, add the onion and garlic, let cool completely. Transfer to an airtight container and place in the fridge for at least one hour.
- Whisk all ingredients together in a small bowl. Transfer to an air-tight container. Let chill in the fridge for at least one hour.
- Place each half of the romaine lettuce in two bowls. Top with bacon, tomato, pickled onions, dressing, and more blue cheese.
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- For marinated cucumber and tomatoes: In a medium bowl add vinegar, 1 tbsp olive oil, dried oregano with generous pinch of salt, and black pepper. Mix well. Add diced cucumber, and tomato. Toss well. Set aside.
- For the Grilled Romaine Wedges: Preheat a grill or grill pan to medium heat. Slice each romaine lengthwise into two wedges. (You can also cut into 4 wedges per romaine. See Note 6.)
- Brush the cut sides of the romaine with the olive oil. Sprinkle with salt. Place the romaine on medium-low side of grill, cut-side down and cook until grill marks form and are slightly charred, 2 to 3 minutes. (See Note 1)
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