Romaine Wedge Salad with Green Goddess Dressing is a new twist on an oldie but goody, the classic Wedge Salad with Blue Cheese Dressing.
Now don’t get me wrong, I love the classic Wedge Salad made with iceberg lettuce, topped with Blue Cheese dressing, and a few sprinkles of bacon, and I almost always order one if they are on a restaurant menu. But today I wanted to shake things up a bit and give you a delicious, summery, and easy-to-make option when you are trying to answer that age-old question, “what’s for dinner tonight?”
I know some of you out there are probably worried about mine and my husband’s health after seeing my last few posts featuring Southern Style Crispy Fried Onion Rings, Easy Southern Fried Green Tomatoes, and my most “over the top” one yet, The Ultimate Southern Style Burger. But the truth is most often we just have salads for dinner, and that Ultimate Burger, well it was for Father’s Day after all. And, it was even more delicious than it looked, if that’s possible!
But today is a new day, and we are back to salads, and that’s why I’m so excited to share this light and healthy Romaine Wedge Salad with Green Goddess Dressing recipe with you! You can have it on the table in under 15 minutes, so it’s perfect for when you are on the go!
Imagine a head of green leafy romaine lettuce split down the middle, covered with a bright, fresh and flavorful green goddess dressing made with fresh basil and parsley, and then topped with crispy crumbled bacon and juicy summer cherry tomatoes. Yes, it’s a match made in heaven, and yes you know how I am, I had to include some bacon!
To make this delicious salad you will need, 2 heads of romaine lettuce, cherry tomatoes, bacon, mayonnaise, sour cream, buttermilk, garlic, anchovies or anchovy paste, fresh basil, fresh parsley, lemon juice, a scallion, and kosher salt and pepper.
To make the Green Goddess Dressing, combine all of the dressing ingredients in a blender or food processor.
Process until the dressing is smooth and creamy. Taste and season with salt and pepper if needed.
To assemble the salad, place the romaine wedges on a plate cut sides up. Top with a generous amount of dressing. Sprinkle cherry tomato slices and pieces of bacon over the top. Serve immediately.
*Notes: Anchovies aren’t just for Caesar Salad dressing or pizza. You can leave them out if you must, but I encourage you to try it, just this once. You will be surprised at the subtle, salty, and savory flavor (called umami) it will add to your dressing.
| Prep Time | 15 minutes |
| Cook Time | 0 minutes |
| Servings | 4 servings |
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 1 garlic clove minced
- 1 tsp anchovy paste or 1 anchovy fillet rinsed*
- 2 Tbsp fresh lemon juice
- 1 Tbsp water
- 1/4 cup buttermilk
- 1/2 cup chopped parsley
- 1/2 cup chopped basil
- 1 scallion chopped, white and green parts
- salt and pepper to taste
- 2 heads of romaine lettuce cored and split lengthwise down the middle
- 1 pint cherry or grape tomatoes sliced in half
- 4 slices of bacon cooked and crumbled
Ingredients Green Goddess Dressing Ingredients
Wedge Salad Ingredients
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- Combine all of the dressing ingredients in a blender or food processor. Process until the dressing is smooth and creamy. Taste and season with salt and pepper if needed.
- Place the romaine wedges on a plate cut sides up. Top with a generous amount of dressing. Sprinkle cherry tomato slices and pieces of bacon over the top. Serve immediately.
*Notes: Anchovies aren't just for Caesar Salad dressing or pizza. You can leave them out if you must, but I encourage you to try it, just this once. You will be surprised at the subtle, salty, and savory flavor (called umami) it will add to your dressing.
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