© Jody Horton
Active Time
N/A
Total Time
25 MIN
Yield
Serves : Makes 24 skewers

Wedge salad (iceberg lettuce with blue cheese dressing and bacon) is a classic American dish. Here, James Holmes, chef of Austin's Olivia restaurant, reconfigures it as a playful cocktail snack. Slideshow: More Great Salads

How to Make It

Step 1    

In a food processor, pulse the blue cheese, mayonnaise, sour cream, lemon juice, Worcestershire sauce and garlic powder until smooth. Season with salt and pepper.

Step 2    

In a large skillet, cook the bacon over moderate heat, until crisp, about 5 minutes. Drain the bacon on paper towels.

Step 3    

Thread a few romaine leaves and bacon cubes onto each of 24 long bamboo skewers. Arrange the skewers on a platter and serve with the blue cheese dressing on the side.

You May Like