Bacon-and-Romaine Skewers with Blue Cheese Dressing

Photo: Jody Horton

Wedge salad (iceberg lettuce with blue cheese dressing and bacon) is a classic American dish. Here, James Holmes, chef of Austin's Olivia restaurant, reconfigures it as a playful cocktail snack.

Yield: Makes 24 skewers
Total:
Recipe from Food & Wine

More From Food & Wine

Recipe Time

Total: 25 Minutes


Ingredients

  • 4 ounces crumbled Maytag blue cheese
  • 3/4 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground pepper
  • 4 ounces slab bacon, cut into large dice
  • 1/2 pound romaine hearts, small leaves whole, large leaves cut into pieces

Preparation

  1. In a food processor, pulse the blue cheese, mayonnaise, sour cream, lemon juice, Worcestershire sauce and garlic powder until smooth. Season with salt and pepper.
  2. In a large skillet, cook the bacon over moderate heat, until crisp, about 5 minutes. Drain the bacon on paper towels.
  3. Thread a few romaine leaves and bacon cubes onto each of 24 long bamboo skewers. Arrange the skewers on a platter and serve with the blue cheese dressing on the side.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Bacon-and-Romaine Skewers with Blue Cheese Dressing Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy