Bacon-and-Romaine Skewers with Blue Cheese Dressing. © Jody Horton
© Jody Horton

Bacon-and-Romaine Skewers with Blue Cheese Dressing

  • SERVINGS: 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.

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  1. 4 ounces crumbled Maytag blue cheese
  2. 3/4 cup mayonnaise
  3. 1/2 cup sour cream
  4. 1 tablespoon fresh lemon juice
  5. 1 teaspoon Worcestershire sauce
  6. 1/2 teaspoon garlic powder
  7. Salt and freshly ground pepper
  8. 4 ounces slab bacon, cut into large dice
  9. 1/2 pound romaine hearts, small leaves whole, large leaves cut into pieces
  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.
  2. In a large skillet, cook the bacon over moderate heat, until crisp, about 5 minutes. Drain the bacon on paper towels.
  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.