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grilled romaine "wedge" salad with dressing, pancetta and French fried onions

Romaine "Wedge" Salad with Ranch Dressing

Romaine "Wedge" Salad with Ranch is a step up version of a steakhouse classic. Grilled Romaine with pancetta and creamy, ranch dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salad
Cuisine American
Servings 4 people

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.
Keyword ranch dressing, Romaine lettuce