If you’re craving a fresh, crisp, and utterly delicious salad that feels both elegant and wholesome, the Romaine Wedge Salad with Green Goddess Dressing Recipe is going to be your new best friend. This classic wedge salad is elevated with a luscious, herb-packed Green Goddess dressing that brings bright, creamy zing to every crunchy bite. Layers of cool romaine, juicy cherry tomatoes, and smoky bacon come together in a harmonious bowl of texture and flavor, making this dish a standout whether for a weeknight dinner or a crowd-pleasing feast.
Ingredients You’ll Need
Gathering simple, fresh, and thoughtfully chosen ingredients is the secret to the magic of this salad. Each element plays a crucial role—from the creamy base of mayonnaise and sour cream in the dressing to the aromatic herbs that make it sing, and the smoky crunch of bacon that rounds it all out.
- 3/4 cup mayonnaise: Provides a creamy, rich base for the dressing that brings everything together.
- 1/4 cup sour cream: Adds a touch of tanginess and silkiness to balance the flavors.
- 1 garlic clove (minced): Offers a fragrant kick that enhances the herbaceous dressing.
- 1 tsp anchovy paste (or 1 anchovy fillet rinsed*): Brings a subtle umami depth without overpowering the salad.
- 2 Tbsp fresh lemon juice: Lends brightness and a gentle acidity that lifts the entire dish.
- 1 Tbsp water: Helps achieve the perfect dressing consistency.
- 1/4 cup buttermilk: Adds creaminess with a hint of tang, keeping the dressing light.
- 1/2 cup chopped parsley: Fresh and vibrant green herb to brighten the flavor profile.
- 1/2 cup chopped basil: Sweet herbal notes that complement the parsley wonderfully.
- 1 scallion (chopped, white and green parts): Sharp yet mild onion flavor that blends smoothly with the dressing.
- Salt and pepper to taste: Essential seasonings to bring out all the flavors perfectly.
- 2 heads of romaine lettuce (cored and split lengthwise down the middle): Crisp and sturdy base to showcase the dressing and toppings.
- 1 pint cherry or grape tomatoes (sliced in half): Juicy bursts of color and sweetness that contrast the crisp lettuce.
- 4 slices of bacon (cooked and crumbled): Smoky, crunchy toppings that add irresistible texture and flavor.
How to Make Romaine Wedge Salad with Green Goddess Dressing Recipe
Step 1: Prepare the Green Goddess Dressing
Begin by combining the mayonnaise, sour cream, garlic, anchovy paste, fresh lemon juice, water, and buttermilk in a bowl. Whisk everything until smooth and creamy. Fold in the chopped parsley, basil, and scallion, stirring them gently to evenly distribute the fresh herbs throughout the dressing. Season with salt and pepper to your liking, then set the dressing aside to allow the flavors to meld.
Step 2: Prep the Lettuce
Take your romaine heads and carefully remove the core. Then cut each head lengthwise into two wedges, keeping the leaves intact and sturdy so they hold up well to the dressing and toppings. Give the wedges a quick rinse and pat them dry thoroughly to keep the salad crisp.
Step 3: Assemble the Salad Wedges
Place each romaine wedge on a serving plate. Spoon a generous amount of the green goddess dressing over the top, letting it cascade into the crevices of the lettuce. The dressing will cling to every crisp leaf, making each bite a burst of creamy, herby flavor.
Step 4: Add the Toppings
Scatter halved cherry tomatoes around and atop each wedge, adding sweet juiciness and vibrant color. Finish by generously sprinkling crumbled bacon over each salad, imparting a wonderful crunchy texture and savory smokiness that takes the dish over the top.
How to Serve Romaine Wedge Salad with Green Goddess Dressing Recipe
Garnishes
To make your Romaine Wedge Salad with Green Goddess Dressing Recipe truly shine, consider sprinkling some freshly cracked black pepper or a pinch of paprika for a subtle zing. Thinly sliced radishes add a beautiful pop of color and crunch. You can also toss in some toasted pine nuts or pepitas for an earthy nutty accent.
Side Dishes
This salad pairs beautifully with protein-rich main courses like grilled chicken, seared salmon, or steak. It also shines alongside a light soup or fresh bread, making it a versatile choice for any meal, whether a casual lunch or an elegant dinner party.
Creative Ways to Present
For a modern twist on this classic, serve individual wedge salads in large bowls for a more casual vibe, or arrange on a rustic wooden board layered with greens and garnishes for a stunning family-style presentation. You can also drizzle the dressing tableside, letting guests add as much or as little as they like.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Romaine Wedge Salad with Green Goddess Dressing Recipe, it’s best to store the components separately. Keep the dressing in an airtight container in the fridge for up to three days, and store unassembled lettuce wedges wrapped in paper towels to maintain crispness for a day or two.
Freezing
This salad isn’t suitable for freezing. The fresh greens and dressing lose their texture and flavor when frozen, so it’s best enjoyed fresh or within a few days of preparation.
Reheating
Since this salad is served cold and crisp, reheating is not recommended. Instead, prepare the salad fresh or consume leftovers cold, refreshing the lettuce with a quick rinse and thorough drying if needed.
FAQs
Can I make the Green Goddess Dressing ahead of time?
Absolutely! The dressing can be made up to two days in advance and stored in the refrigerator. This actually helps the flavors meld beautifully, making the dressing even more vibrant by the time you serve the salad.
What can I substitute for anchovy paste?
If you’re not a fan of anchovies, you can omit the paste or substitute with a splash of soy sauce or capers to maintain that umami depth. Just keep the quantities small to avoid overpowering the dressing’s delicate herb flavors.
Is there a way to make this salad vegan?
Yes! Swap the mayonnaise and sour cream for vegan alternatives, use plant-based bacon or omit it entirely, and replace buttermilk with a mixture of plant milk and lemon juice. The fresh herbs keep the dressing flavorful without dairy.
How do I keep the lettuce crisp when making this salad?
Make sure to dry the romaine thoroughly after washing since excess water will cause sogginess. Also, keep the lettuce and dressing separate until just before serving to maintain that perfect crunch.
Can I use other lettuces besides romaine?
While romaine’s sturdy leaves are ideal for wedge salads, you can experiment with iceberg for a similar crunch or butter lettuce for a softer texture. Just keep in mind that wedge salads rely on the lettuce’s structure to hold the dressing and toppings well.
Final Thoughts
I cannot recommend enough trying this Romaine Wedge Salad with Green Goddess Dressing Recipe—it’s one of those dishes that feels indulgent while still fresh and healthy, with textures and flavors that truly complement each other. Whether for a special gathering or a quick dinner, it’s guaranteed to become a comforting favorite on your table. Give it a try, and watch it disappear fast!
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Romaine Wedge Salad with Green Goddess Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
Description
This refreshing Romaine Wedge Salad with Green Goddess Dressing is a vibrant twist on the classic wedge salad. Crisp romaine lettuce wedges are topped with a creamy, herbaceous Green Goddess dressing made from mayonnaise, sour cream, fresh herbs, and anchovy paste, complemented by juicy cherry tomatoes and savory bacon crumbles for a perfect balance of flavors and textures. Ideal as a light lunch or a flavorful side dish.
Ingredients
Dressing
- 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
Salad
- 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
Instructions
- Prepare the Dressing: In a medium bowl, whisk together mayonnaise, sour cream, minced garlic, anchovy paste, lemon juice, water, and buttermilk until smooth and well combined.
- Add Fresh Herbs and Seasoning: Stir in the chopped parsley, basil, and scallion. Season the dressing with salt and pepper to taste. Mix well and refrigerate if not using immediately to allow flavors to meld.
- Prepare the Romaine: Core the heads of romaine lettuce and slice each in half lengthwise to create wedges. Pat dry with paper towels if needed.
- Assemble the Salad: Arrange the romaine wedges on a serving platter. Spoon the Green Goddess dressing generously over each wedge.
- Add Toppings: Sprinkle the halved cherry tomatoes and crumbled bacon evenly over the dressed romaine wedges.
- Serve: Serve immediately to enjoy the crispness of the lettuce and the fresh flavors of the dressing and toppings.
Notes
- Use fresh herbs for the dressing to maximize flavor.
- Anchovy paste can be omitted for a milder taste or substituted with capers for a vegetarian variation.
- For a richer salad, add a sprinkle of crumbled blue cheese or feta.
- To keep the lettuce crisp, prepare just before serving.
- Bacon can be cooked in the oven or on the stovetop according to preference.
