Nomad East is one of our favorite restaurants in Salt Lake City. They’re mostly known for their pizza, and they even serve an absolutely killer burger, but their salads are some of the very best salads you can find in Salt Lake City.
The smoked salmon salad and the family salad are truly delicious, but the wedge salad is one of the best wedge salads you will ever consume. Made with a homemade buttermilk ranch dressing and topped with the perfect combination of seeds, fried onions, smoked blue cheese, and bacon, this salad is bound to be your new favorite, too.
Nomad East Wedge Salad
- 3 heads of romaine lettuce
- Buttermilk Dressing (recipe below)
- 1/2 cup cooked bacon, cut into 1/2 inch pieces
- Fried Onions (optional, recipe below)
- 1 cup smoked blue cheese, crumbled
- 1/2 cup sliced green onions
- 1 Tablespoon toasted sesame seeds
- 1 Tablespoon toasted pumpkin seeds
- 1 Tablespoon toasted sunflower seeds
- 1 Tablespoon poppy seeds
- 1 cup Mayo (preferred brand is Duke's)
- 1.5 cups buttermilk
- 1 packet Ranch dressing mix
- 1/4 cup green onions, finely minced
- 1/4 cup chopped parsley
- neutral oil such as canola or vegetable oil
- 1 yellow onion, thinly sliced
- 1/2 cup all purpose flour
- kosher or sea salt
- Trim the top and bottom of the each head of Romaine, keeping the bottom intact so the leaves all remain together. Cut each head in half lengthwise. Place the trimmed and halves heads of romaine on a tray or serving platter.
- Sprinkle the romaine with the dressing (you may not want to use all of it), bacon, fried onions, smoked blue cheese, and green onions. Mix the sesame seeds, pumpkin seeds, sunflower seeds, and poppy seeds together in a small bowl and sprinkle on top of the salad and salad toppings. Serve immediately.
- In a blender, blend together the mayo, buttermilk, Ranch dressing mix, green onions, and parsley until smooth.
- In a heavy-bottomed pan, bring 1-2 inches of oil to 350° F. Meanwhile, using a mandoline or with a chef's knife, thinly slice the yellow onion. Toss in the flour and fry in the hot oil until lightly browned and crispy. Remove from oil, set on paper-towel lined plate, and sprinkle with salt.