Bacon-and-Romaine Skewers with Blue Cheese Dressing
© Jody Horton
Active Time
N/A
Total Time
25 MIN
Yield
Serves : Makes 24 skewers
By James Holmes
June 2011

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

Ingredients

  • 4 ounces crumbled Maytag blue cheese
  • 3/4 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground pepper
  • 4 ounces slab bacon, cut into large dice
  • 1/2 pound romaine hearts, small leaves whole, large leaves cut into pieces

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.

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