Blue Cheese Romaine Wedge Salad delivers steakhouse-style crunch, quick preparation, and a creamy homemade dressing, all without turning a simple salad into a project. This wedge salad recipe layers crisp romaine wedges with tomatoes, bacon, red onion, and blue cheese, finished with a smooth blue cheese dressing whisked together in minutes.
If you enjoy this salad, you may also like our Warm Spinach Salad with Bacon Dressing or this Cobb Salad Recipe for Meal Prep.
Blue Cheese Romaine Wedge Salad Recipe at a Glance 🔎
- 🕒 Prep Time: 15 minutes
- ⏱️ Cook Time: 10 minutes
- 👥 Servings: 2 to 4
- 🔥 Cook Method: No-cook (stovetop for bacon only)
- 🍽️ Cuisine: American / Steakhouse
- 👩🍳 Pair With: Grilled steak, roasted chicken, Twice Baked Potatoes
- ⭐ Difficulty Level: Easy
We like using small artisan romaine heads because they cut cleanly and stay crisp, which keeps the wedges sturdy. ~Jami
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Why We Love This Recipe
- Weeknight-Friendly: The whole salad comes together quickly, making it easy to add a steakhouse-style side to dinner without extra prep.
- Crisp Texture: Romaine wedges stay firm and crunchy, even once the blue cheese dressing is added.
- Classic Appeal: Bacon, tomatoes, and blue cheese keep this salad familiar while still feeling special.
- Customizable: Each wedge can be topped differently, which works well for families and entertaining.
Key Ingredients
This blue cheese romaine wedge salad keeps things classic and unfussy, with ingredients that do the work without overcomplicating the plate.
- Artisan Romaine Lettuce: We use small artisan romaine heads because they cut cleanly into wedges and stay crisp under dressing. We look for tight, compact heads so the wedge holds together when served.
- Tomatoes: Roma or cherry tomatoes add freshness and a juicy contrast to the creamy dressing. Grape tomatoes work just as well if that's what you have on hand.
- Bacon: Thick-cut bacon gives the best crunch and that steakhouse-style bite.
- Red Onion: Thinly sliced red onion adds sharpness and balance without overpowering the salad.
- Blue Cheese Crumbles: We use blue cheese in both the dressing and on top so every bite has that signature flavor. Have leftover blue cheese? Try our Blue Cheese Cheese Ball!
- Buttermilk or Milk: This thins the dressing so it drizzles instead of clumping.
- Sour Cream: Adds tang and body to the dressing.
- Mayonnaise: Brings richness and helps the dressing cling to the lettuce.
- White Wine Vinegar: Brightens the dressing and keeps it from tasting heavy.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Sour Cream: Use Greek yogurt for a lighter blue cheese dressing, or turkey bacon for a leaner topping.
- Blue Cheese: Swap for gorgonzola if you prefer something milder, or add a pinch of garlic powder to the dressing for a deeper savory note.
- Presentation: Cut romaine into smaller wedges for appetizer plates or serve on individual salad plates for a steakhouse look.
How To Make a Blue Cheese Romaine Wedge Salad
STEP ONE: Prepare the Dressing
Whisk blue cheese crumbles, buttermilk (or milk), sour cream, mayonnaise, and white wine vinegar until smooth. Season with salt and black pepper, then let it rest for 5 to 10 minutes so the flavors come together.
STEP TWO: Prep the Romaine Wedges
Trim the romaine heads and slice them in half lengthwise. Arrange the wedges cut-side up on a serving platter or individual plates.
STEP THREE: Dress the Wedges
Spoon the dressing evenly over each wedge, letting it settle naturally between the leaves.
STEP FOUR: Add Toppings and Serve
Top with tomatoes, crispy bacon, red onion, and the remaining blue cheese crumbles. Finish with black pepper and serve immediately.
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Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Let the dressing rest briefly so the flavors balance.
❌ DO NOT Overdress the salad, or the wedges will lose their structure.
❌ DO NOT Add bacon while it's warm; it will soften too quickly.
Storage
This blue cheese wedge salad is best served fresh. Store leftover components separately in the refrigerator for up to 2 days. Do not freeze. Assemble just before serving for the best texture.
Blue Cheese Romaine Wedge Salad FAQs
A blue cheese wedge salad typically includes crisp lettuce wedges, blue cheese dressing, bacon, tomatoes, and onion. Many versions finish with extra blue cheese crumbles for added texture and flavor.
Yes, romaine works very well for a wedge salad because it is sturdy and easy to cut. A romaine wedge salad is often easier to eat than iceberg while still delivering crunch.
You can prepare the dressing and toppings ahead of time, but the salad should be assembled just before serving. This keeps the romaine wedges crisp and prevents sogginess.
Keep the lettuce cold and dry, and add dressing right before serving. Spoon the dressing down the center of the wedge so it spreads without soaking the outer leaves.
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📖 Recipe
Blue Cheese Romaine Wedge Salad
Ingredients
Wedge Salad
- 2 small artisan romaine heads trimmed and sliced in half lengthwise
- 1 cup Roma or cherry tomatoes chopped or halved
- 6 slices thick-cut bacon cooked until crisp and chopped
- ¼ cup thinly sliced red onion
- ½ cup blue cheese crumbles divided
Homemade Blue Cheese Dressing
- ¼ cup buttermilk (or milk)
- ¼ cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon white wine vinegar
- ⅓ cup blue cheese crumbles from the ½ cup above
- ¼ teaspoon kosher salt or to taste
- ¼ teaspoon freshly cracked black pepper or to taste
Instructions
- In a medium bowl, whisk together ⅓ cup of the blue cheese crumbles, milk (or buttermilk), sour cream, mayonnaise, and white wine vinegar until smooth. Season with salt and black pepper. Set aside for 5-10 minutes to let the flavors come together.
- Arrange the romaine wedges cut-side up on a serving platter or individual plates. Spoon the blue cheese dressing evenly over each wedge, allowing it to settle into the leaves.
- Top the wedges with tomatoes, chopped bacon, and sliced red onion. Finish with the remaining blue cheese crumbles and an extra crack of black pepper if desired. Serve immediately.
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Notes
- Spoon the dressing down the center seam of each romaine wedge so it spreads naturally without soaking the edges.
- Cook the bacon until fully crisp and let it cool before topping so it stays crunchy.
- Add the dressing just before serving so the romaine stays firm and fresh.
- Let the dressing sit briefly after mixing so it thickens slightly and coats the lettuce evenly.
Jami Powell says
This is one of our all-time favorite salad recipes!