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
Scale
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.
