Blue Cheese Romaine Wedge Salad

Blue cheese wedges with all the toppings on a platter.

5 from 1 vote

The 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.

Prep Time15

Cook Time10

Total Time25

Course: Salad

Cuisine: American

Servings:

Calories: 435kcal

Author: Jami Powell

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.

Video

Notes

Cooking Notes

Let the blue cheese dressing rest for 5–10 minutes after whisking so the flavors fully blend before serving. Use small, tightly packed romaine heads so the wedges hold their shape once dressed. Always assemble the salad right before serving to keep the lettuce crisp.

Tips for Best Results

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.

How to Know It’s Ready

The salad is ready when the romaine wedges look glossy but not weighed down, and the bacon stays crisp on top. The dressing should cling lightly to the leaves without pooling on the plate.

Nutrition