Steakhouse Wedge

with Petite Romaine

Servings: 4

Ingredients: 

Dressing:

• 1/3 cup whole milk

• 1/3 cup sour cream 

• 1/4 cup mayonnaise

• 4 tablespoons white wine vinegar

• 1/4 teaspoon granulated garlic powder

• 1/4 teaspoon granulated onion powder

• 1/8 teaspoon fresh ground pepper

• 4 ounces bleu cheese, crumbled

Salad:

• 4 heads Church Brothers Farms Petite Romaine

• 1/2 cup bacon pieces, pre-cooked

• 10 cherry tomatoes, cut in half or quartered

• 1/4 cup diced or julienned red onion

• 1 ounce bleu cheese, crumbled

Instructions: 

1. Prepare the Romain: Cut Petite Romaine heads in half lengthwise, then in half again (making quarters).  

2. Dressing: In a mason jar combine all dressing ingredients except bleu cheese crumbles. Once dressing ingredients are combined and smooth, slowly fold in half the bleu cheese crumbles, keeping the texture of the dressing chunky. Add salt and pepper to taste. Let dressing chill in the refrigerator for at least 2 hours to set before using. When ready to serve, mix dressing again and adjust seasoning if needed.

3. Assemble: When dressing is chilled, dress Petite Romaine wedges and top with crumbled bacon, cut tomatoes, red onion and remaining bleu cheese crumbles. 

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Steakhouse Wedge with Petite Romaine

Yield: 4

Ingredients

Dressing

• 1/3 cup whole milk
• 1/3 cup sour cream
• 1/4 cup mayonnaise
• 4 tablespoons white wine vinegar
• 1/4 teaspoon granulated garlic powder
• 1/4 teaspoon granulated onion powder
• 1/8 teaspoon fresh ground pepper
• 4 ounces bleu cheese, crumbled

Salad

• 4 heads Church Brothers Farms Petite Romaine
• 1/2 cup bacon pieces, pre-cooked
• 10 cherry tomatoes, cut in half or quartered
• 1/4 cup diced or julienned red onion
• 1 ounce bleu cheese, crumbled

Instructions

1. Prepare the Romain: Cut Petite Romaine heads in half lengthwise, then in half again (making quarters).
2. Dressing: In a mason jar combine all dressing ingredients except bleu cheese crumbles. Once dressing ingredients are combined and smooth, slowly fold in half the bleu cheese crumbles, keeping the texture of the dressing chunky. Add salt and pepper to taste. Let dressing chill in the refrigerator for at least 2 hours to set before using. When ready to serve, mix dressing again and adjust seasoning if needed.
3. Assemble: When dressing is chilled, dress Petite Romaine wedges and top with crumbled bacon, cut tomatoes, red onion and remaining bleu cheese crumbles.