Rating: 4 stars
3186 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 3186
  • 5 star values: 0
  • 3,186 Ratings

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 

James Holmes
June 2011

Gallery

Credit: © Jody Horton

Recipe Summary

total:
25 mins
Yield:
Makes 24 skewers
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Advertisement
Advertisement