Wedge Salad
35 minutes


For the dressing

4 oz Blue cheese
2 T Heavy cream
2 T Mayonnaise
2 T Buttermilk
1 T Canola oil
1 tsp Worcestershire sauce
1/4 tsp Hot sauce
1 Shallot, finely chopped
1/4 tsp salt
1/4 tsp pepper

For the salad

2 hearts Romaine of lettuce
1/2 cup Pancetta, finely chopped
12 Cherry tomatoes, halved
1/2 cup Scallions, chopped
The Wedge salad is so easy to make and there are many variation that you can try. This one uses Romaine hearts instead of Iceberg lettuce and Pancetta instead of bacon.

The dressing can be made in large quantities and kept refridgerated and re-used. In a pinch you can find pre-made blue cheese dressing at the supermarket but they often tend to be too sweet or not have a strong enough blue cheese flavour.


  1. To make the dressing, add the blue cheese, cream, mayonaise, buttermilk, oil, Worcestershire sauce, hot sauce, and shallots in the bowl of a food processor. Process until smooth and creamy. Season with salt and pepper. Put in a bowl and set aside.
  2. Wash the Romaine hearts without seperating the leaves. Cut Romaine hearts once length-wise and once across and place quarters on the plate then top with the blue cheese dressing.
  3. In a small fry pan, fry the pancetta until crispy.
  4. Arrange the tomatoes, pancetta, and scallions on top of the Romaine hearts. Grind some fresh pepper on the top.