An Unconventional Wedge

I adore blue cheese.  Or is it bleu cheese?  Whatever it is, I love it.  I’ve had a taste for blue cheese dressing for weeks now and I finally caved this weekend.  Man!  What was I waiting for?  It was thick, creamy, tangy and slightly sweet.  Magically delicious. 
Though I probably could have eaten it by the spoonful, I set my sights on a wedge salad.  You know, the steakhouse favorite, with bacon, tomatoes and MORE blue/bleu cheese!!   The cause for the “Unconventional” you ask?  I was fresh out of iceberg and had only a head of romaine.  Thus the name. 

Actually, that’s not true (just a little fib).  Frankly, I don’t like iceberg, EXCEPT in your conventional wedge salad.  I ONLY have romaine or spring mix on hand, ever.  This weekend was no different, and I found the romaine to be a worthy substitute.  It was just as crisp, if not crisper and I think made for a nice presentation.   You be the judge. 

The “Unconventional” Wedge

Blue/Bleu Cheese Dressing

4 oz crumbled blue cheese (I love Maytag or Roquefort)
1/2 cup mayo
1/2 cup sour cream
2-3 buttermilk or milk (use to get it to the consistency you like, this can be more or less depending)
2 tsp apple cider or WHITE balsamic vinegar
1 tsp honey
1/4 tsp sea salt (or to taste, blue cheese contains salt)
1/2 tsp freshly ground pepper

Crumble blue cheese in small mixing bowl.  Add ingredients as listed and stir to combine.  Let marry in the fridge for about one hour before plating the salad.

To Assemble the Salad:

1 head of romaine (Washed and shaken, per the instructions below)
1 roma tomato, seeded and chopped
2 slices of bacon, rendered crisp and crumbled
1 T blue cheese

Take one romaine hear and trip the bottom end and cut it in half lengthwise.  Holding the lettuce so it stays nestled together, run it under cold water to clean.  Holding it tight, give it a good shake to rid excess water.  Top the clean lettuce with dressing, chopped tomatoes, and crumbled bacon and blue cheese.

Enjoy!

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