This recipe turns a classic wedge salad into a handheld, elegant appetizer that’s as easy to eat as it is beautiful. These mini wedge salads use simple ingredients — romaine lettuce, blue cheese dressing (swap for ranch if you prefer), bacon, cherry tomatoes, chives and parsley — and most of the work can be done ahead, making them perfect for entertaining.
Table of Contents
- Why You’ll Love Handheld Wedge Salad
- How To Prepare
- Chef Nadia’s Tip
- Substitutions and Variations
- The Perfect Pairings
- Handheld Wedge Salad: Questions Answered
- Handheld Wedge Salad Recipe
Why You’ll Love Handheld Wedge Salad
These handheld wedges are modern, fun and incredibly easy to eat. A wedge salad is a classic statement starter, but it can be awkward at the table. Turning each wedge into a mini, handheld portion solves that — no knives required. They’re a great appetizer for guests, and the blue cheese dressing is a restaurant-tested favorite that packs big flavor.
How To Prepare
Prep your ingredients
Start by crisping the bacon in a skillet or the oven until well browned, then chop it finely and set aside. Remove any outer leaves from the mini romaine heads. Rinse each half under cold water and gently swish to remove dirt. Dry thoroughly in a salad spinner or with clean towels. Trim the stem slightly and cut each mini head in half lengthwise, keeping the stem intact so the wedge holds together. If prepping ahead, keep the lettuce uncut and dry until shortly before serving to preserve crispness.
Make the blue cheese dressing
In a food processor combine Japanese-style mayo (or regular mayo), créme fraîche (or sour cream/Greek yogurt), a squeeze of lemon, white pepper, onion powder, Dijon mustard, blue cheese and dried chives. Add 1 tablespoon of half-and-half to start and blend until smooth. Add more half-and-half for a thinner texture and adjust lemon to taste. Store the dressing covered in the refrigerator until ready to use.
Assemble and serve
When ready to serve, drizzle the cut side of each romaine half with blue cheese dressing. Finish with a touch of balsamic glaze, sprinkle with crisp bacon, diced cherry tomatoes, fresh chives, chopped parsley, freshly cracked black pepper and extra blue cheese if desired. They’re ready to pick up and enjoy.
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Chef Nadia’s Tip
- Chop toppings (bacon, tomatoes, herbs) small so every bite is balanced.
- Dry the romaine well and let heads rest cut-side down briefly to remove excess water; this helps the dressing cling and prevents dilution of flavor.
Substitutions and Variations
- Substitutions
- Romaine heads: If mini romaine isn’t available, use butter lettuce wedges or iceberg cut into quarters; they won’t be as sturdy to hold but make attractive wedges.
- Mayo: Regular mayo can replace Japanese mayo.
- Blue cheese: Swap with gorgonzola, feta or goat cheese for a milder tang or omit for a lighter version.
- Créme fraîche: Sour cream or Greek yogurt work well for a different tang and lighter texture.
- Variations
- Pick-Your-Own Dressing: These wedges are versatile — try ranch, Caesar or a simple vinaigrette for a different profile.
- Grilled Variation: Grill or broil the romaine halves for 30–60 seconds to add a smoky char before dressing.
- Vegetarian: Replace bacon with caramelized shallots or sautéed mushrooms.
The Perfect Pairings
Drink: A light, slightly sweet cocktail pairs nicely with the rich blue cheese dressing.
Main: A lemony chicken dish complements the tang and richness of these salads.
Sides: Rich potato or tomato-based sides add savory balance to the fresh, tangy salad.
Cocktails
Prickly Pear Cocktail
Mains
Easy Chicken Piccata
Mains
Potato Galette
Mains
Stuffed Tomato Recipe
Handheld Wedge Salad: Questions Answered
Yes. Prep the bacon, dressing and toppings in advance, but keep the romaine heads dry and uncut until shortly before serving to preserve crunch.
Ranch, Caesar or a simple vinaigrette all work well and offer different flavor profiles to suit your tastes.
Most ingredients are gluten-free. Watch condiments like mayo, Dijon and balsamic glaze — check labels to ensure they’re gluten-free if that’s a concern.
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6 servings
Equipment
- 8 inch skillet
- Food processor
Ingredients
Blue Cheese Dressing
- ¼ cup Japanese mayo (or regular mayo)
- ¼ cup créme fraîche (or sour cream/Greek yogurt)
- Tiny squeeze of lemon, plus more to taste
- ¼ tsp white pepper
- ⅓ cup blue cheese, grated
- 1 tsp dried chives
- ¼ tsp onion powder
- 1 tsp Dijon mustard
- 1–2 tbsp half-and-half
Handheld Wedge Salad
- 5 mini romaine heads
- 3 slices bacon, crisped and chopped
- Cherry tomatoes, diced, for topping
- Black pepper, to taste
- Balsamic glaze, to taste
- Blue cheese, to taste, for topping
- Parsley, fresh, chopped, for topping
- Chives, fresh, chopped, for topping
Instructions
Blue Cheese Dressing
- Combine mayo, créme fraîche, lemon, white pepper, onion powder, Dijon mustard, blue cheese and chives in a food processor. Add 1 tbsp half-and-half and process until smooth. Add more half-and-half for a thinner consistency and adjust lemon to taste. Refrigerate until ready to serve.
Handheld Wedge Salad
- Crisp the bacon in a skillet or oven, then chop finely.
- Remove outer leaves from the mini romaine heads, wash and dry thoroughly.
- Trim the stem slightly and cut each mini head in half lengthwise, leaving the stem intact so the wedge holds together.
- To serve, drizzle dressing over the cut side of each wedge, add a little balsamic glaze, sprinkle bacon, tomatoes, fresh chives, parsley, cracked black pepper and extra blue cheese. Serve immediately and enjoy.
Nutrition
Nutrition information is an approximation.
Additional Info
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