Updated: May 5
I know the wedge has been considered unfashionable for a while, but I think we can all agree that we love the creaminess and the bacon of a wedge salad. So what we have here has the creaminess and the bacon, but we’ve replaced the watery iceberg with a romaine hearts. And of course we have replaced the blue cheese with our Herbed Goat Cheese.
2 Romaine Hearts
8 tablespoons Herbed Goat Cheese Spread
2 Green Onions
0.25 cup Bacon Lardons
2 tablespoons Italian Parsley (chopped)
0 Olive Oil
Make lardons: Slice bacon into 1/4” pieces and cook on medium until crispy.
Slice romaine hearts lengthwise leaving end.
Slice green onions and parsley. Set to side.
Grill and lettuce is partly wilted.
Either place all grilled romaine grilled/cut side up on a platter or on each individual plate.
Spoon 2 tablespoons of Herbed Goat Cheese on each cut side.
Drizzle olive oil over each. Then top with lardons, green onions, & parsley.