wedge

This take on the classic steakhouse wedge salad uses romaine instead of iceberg, is grilled for more flavor, loaded with crispy bacon and juicy tomatoes, plus it's lighter thanks to a blue cheese vinaigrette!

Grilled Romaine Wedge Salads with Blue Cheese Vinaigrette

red wine vinegar

honey

chives,

salt and pepper

extra virgin olive oil, plus more for brushing lettuce

tangy blue cheese,

plum tomatoes,

Make the vinaigrette by whisking together the vinegar, honey, chives, salt and pepper. Slowly drizzle in the olive oil while whisking, then continue whisking until it&#8217;s emulsified. Crumble in the blue cheese and stir to incorporate. Set aside.

Preheat a grill or grill pan to high heat. Brush the lettuce all over the cut side with oil, or you can opt to spray them with a cooking spray. Lay the lettuce wedges on the grill cut side down, and allow them to cook until nicely charred, about 2-3 minutes. If the lettuce was quartered, be sure to gently turn it to allow charring on the other cut side. If halved, leave it as-is.

Carefully remove the lettuce from the grill and transfer to plates. Divide the blue cheese vinaigrette evenly among the 4 wedges, then top with bacon bits and tomatoes. Sprinkle with more chives if desired. Serve immediately.

https://content.jwplatform.com/videos/aat5E9qE.mp4

This take on the classic steakhouse wedge salad uses romaine instead of iceberg, is grilled for more flavor, loaded with crispy bacon and juicy tomatoes, plus it’s lighter thanks to a blue cheese vinaigrette! 

Grilled Romaine Wedge Salad

These easy Crispy Roasted Potatoes are the perfect side that everyone will love. Roasted to the perfect consistency we all love!

How to Make Crispy Roasted Potatoes

water

potatoes

tbsp. sea salt

tbsp. baking soda

olive oil

garlic (pressed, grated

butter

onion powder

tsp sea salt

cracked pepper

thyme

Bring a large pot to a boil and add the salt and baking soda.  Add the potatoes and parboil them for 10 minutes.

Preheat oven to 425F and line 1-2 baking sheets with parchment paper.

Remove from water, strain and transfer to a large bowl. To the bowl, add the salt, pepper, onion powder, oil, garlic and butter. Stir gently.

Transfer potatoes to a baking sheet. You need to make sure each potato has room to breathe and is cut-side down.  You may need to use two baking sheets depending on how many potatoes you cook.

Place in the oven and bake for 30 minutes.

Remove from the oven, flip each potato and evenly distribute with fresh thyme.

Cook for another 20 minutes or until perfectly crispy and golden.

Serve with fresh lemon (optional) but highly recommended if enjoyed with a fresh salad or greens.

But honestly, you can...Enjoy. With. Anything.

https://www.youtube.com/watch?v=BZ8Hjep2DBE

These easy Crispy Roasted Potatoes are the perfect side that everyone will love. Roasted to the perfect consistency we all love!

Full recipe here: https://www.foodbymaria.com/crispy-roasted-potatoes/

Top 2 wedge recipes from across the web

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Grilled Romaine Wedge Salads with B...

How to Make Crispy Roasted Potatoes

Top 2 wedge recipes from across the web

The most viewed wedge recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Grilled Romaine Wedge Salads with B...

How to Make Crispy Roasted Potatoes

The most viewed wedge recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine