What Is a Wedge Salad?
The inspiration for Romaine “wedge” salad with ranch dressing is layered. A traditional wedge salad is one that takes a head of iceberg lettuce and cuts it into quarters. Each quarter is then topped with Bleu cheese dressing, sometimes tomatoes, maybe onions, and bacon. It’s a basic salad, but impressive because it’s a wedge.
What is not impressive, in my book, is the iceberg lettuce. Steakhouses charge a fortune for this flavorless, water filled lettuce which is then topped usually with an amazing dressing. So, you are paying for the dressing. I admit, when I go out to eat at a reasonably nice sit-down restaurant, I look forward to the salad… possibly even a wedge salad.
The thing is salads are super easy to make, but for some reason they always taste better when made by someone else. And, in my book, the measure of the restaurant hinges on the quality of their salad dressing. What dressing do I love most? Ranch. I expect it to be thick, creamy, and hopefully homemade. Goal #1, duplicate this experience at home. Goal #2, make an amazing ranch dressing.
What You Need to Make a Romain Wedge Salad with Ranch
- Ranch Dressing – The second inspiration is all about the ingredients. The list of ingredients on items you purchase from the grocery store are prioritized from highest content to lowest. So, when I scour the aisles for a ranch dressing, I think should start with cream or buttermilk, only to find oil as the first ingredient, I am sorely disappointed. Sigh.
There are some really great dressings that do start with buttermilk, yogurt or other dairy base, but they are too few and far between. Goal #3, make a dressing that is very dairy.
- Romaine Lettuce – The last inspiration is the “wedge” feature of this dish. A wedge salad is impressive because it’s a chunk of iceberg lettuce. Goal #4, take the wedge salad up a notch with a more substantial, vibrant Romaine lettuce.
- Pancetta – Instead of bacon, this is a umami, salty packed alternative. Grill it and top the Romaine.
- French Fried Onions – Salty, crispy, crunchy, and so good. Not just for green bean casseroles!
I know, I know. Not a wedge, but Romaine makes a gorgeous presentation when sliced in half.
How To Make Romain Wedge Salad with Ranch Dressing
My goal started with making a great dressing. Then, it evolved to grilling the Romaine. In the process of doing that, I found that if you just grilled or pan fried the lettuce, drizzled it with more extra virgin olive oil, sprinkled it with salt and pepper (maybe a squeeze of lemon juice) you would have an amazing dish. So, let me stop you there… but if you want to proceed with my Romaine “wedge” salad with ranch dressing and other topping recommendations, you won’t be disappointed.
First, make the dressing by combining all the ingredients in a food processor or a deep plastic cup and combine with an immersion blender. Then, to make the salad, cut a head of Romain lettuce in half. Next, in a skillet, add oil and heat the pancetta just enough to melt it a bit and crisp it up. Using the same pan, carefully, flip each half of lettuce into the pan and grill until there is a nice char. Don’t move the lettuce, let it cook.
Remove the lettuce from the pan and plate it up. Finally, top your salad with the pancetta, sprinkle with the French-fried onions, crack a bit of fresh ground black pepper and drizzle over your thick, homemade ranch dressing. So, so good!
Tips, Tricks, & FAQs
- How to Store Leftover Dressing. Store leftover dressing for at least a week.
- Variations. Substitute chopped ham or bacon for the pancetta.
- Add Some Zip! Squeeze lemon juice over the salad to give it another punch of zip.
Romaine “Wedge” Salad with Ranch Dressing
Equipment
- chef's knife
- cutting board
- food processor or immersion blender
- frying pan or skillet
- measuring cups
- measuring spoons
- metal spatula
- tall plastic cup or deep container for mixing if using immersion blender
- zesting tool
Ingredients
Ranch Dressing
- 1/4 cup mayo
- 1/4 cup sour cream
- 3 ounces cream cheese
- 1/4 teaspoon dried dill
- 1/2 teaspoon powdered onion
- 1/2 teaspoon powdered garlic
- 1/4 cup + 1 tablespoon milk
- 1/2 teaspoon lemon zest
- 1/4 teaspoon sea salt
- 1 teaspoon lemon juice
- 1 teaspoon apple cider vinegar
Salad
- 2 heads Romaine lettuce
- 4 ounces pre-diced pancetta
- 1/2 cup French fried onions
- 2 tablespoons extra virgin olive oil
- sea salt
- ground black pepper
Instructions
Ranch Salad Dressing
- Blend. Place all dressing ingredients into tall plastic cup and use immersion blender to mix until well combined, about 1 minute. Or place all dressing ingredients into food processor and blend until well combined. You can also try to mix by hand, but the cream cheese is very thick, and the dressing may not be as smooth.1/4 cup mayo, 1/4 cup sour cream, 3 ounces cream cheese, 1/4 teaspoon dried dill, 1/2 teaspoon powdered onion, 1/2 teaspoon powdered garlic, 1/4 cup + 1 tablespoon milk, 1/2 teaspoon lemon zest, 1/4 teaspoon sea salt, 1 teaspoon lemon juice, 1 teaspoon apple cider vinegar
- More Milk? The dressing will be thick and should coat the back of a spoon. This dressing will need to be spooned over the salad. If you want a more fluid dressing, add more milk to thin down to your desired consistency.
- Set it Aside. After the dressing is done, set aside to work on the salad.
Romaine Lettuce & Pancetta
- Romaine. Rinse two heads of romaine, then pat dry. Cut off the stem end of each head, removing 1-2". You want to cut enough to remove the bitter white core. Then, slice each head down the middle lengthwise to create 4 servings. Keep the layers of lettuce together for each head and set aside.2 heads Romaine lettuce
- Panchetta. In a cast iron skillet or large pan, heat 1 tablespoon of olive oil. Add the pancetta to the pan. Cook over medium heat for 2-3 minutes until the meat develops brown edges. Stir occasionally. Transfer the pancetta to a paper towel to drain excess grease.4 ounces pre-diced pancetta, 2 tablespoons extra virgin olive oil
- Romaine. Next, add 1 tablespoon of olive oil to the same pan used to prepare the pancetta. Heat the oil over medium heat. Then, carefully add the Romaine lettuce halves with the cut face down in the oil. Pan fry for 3 minutes over medium to low heat. Do not move the lettuce, let it develop a bit of a char.
- Flip. After 3 minutes, carefully check by lifting one of the Romain halves to see if the leaves have developed a beautiful brown char. If so, remove halves and flip back over on each serving plate.
Build The Salad
- Salt and Pepper. Sprinkle lettuce halves with salt and fresh ground black pepper.sea salt, ground black pepper
- Dress it Up. Spoon the ranch dressing over each lettuce half.
- Toppings. Garnish with the warm pancetta and French-fried onions.1/2 cup French fried onions
- Enjoy! Serve immediately.
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