This wedge salad has everything you want in a good salad: texture, fresh flavors, color, and a homemade dressing that brings it all together perfectly!
Ingredients
Wedge Salad
3heads of romaine lettuce
Buttermilk Dressing (recipe below)
1/2cupcooked bacon, cut into 1/2 inch pieces
Fried Onions (optional, recipe below)
1cupsmoked blue cheese, crumbled
1/2cupsliced green onions
1Tablespoontoasted sesame seeds
1 Tablespoontoasted pumpkin seeds
1Tablespoontoasted sunflower seeds
1Tablespoonpoppy seeds
Buttermilk Dressing
1 cupMayo (preferred brand is Duke's)
1.5cupsbuttermilk
1packet Ranch dressing mix
1/4cupgreen onions, finely minced
1/4cupchopped parsley
Fried Onions
neutral oil such as canola or vegetable oil
1yellow onion, thinly sliced
1/2cupall purpose flour
kosher or sea salt
Instructions
Wedge Salad
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.
Buttermilk Dressing
In a blender, blend together the mayo, buttermilk, Ranch dressing mix, green onions, and parsley until smooth.
Fried Onions
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.