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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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
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.
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.
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