Romaine Wedge with Gorgonzola Vinaigrette

Romaine Wedge

Romaine Wedge with Gorgonzola Vinaigrette

Romaine Wedge with Croutons and Gorgonzola Vinaigrette

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

8 Servings

Romaine Wedge with Croutons and Gorgonzola Vinaigrette

Romaine Wedge with Croutons Gorgonzola Vinaigrette


  • Recipe has 3 parts Romaine Wedge, Croutons and Gorogonzola Vinaigrette
    Romaine Wedge
  • • 2 Romaine hearts (1/4 heart per person)
  • • ½ pound bacon, cut into 1-inch pieces
  • • 1 small package (1 pint) grape tomatoes, cut into halves
  • • 24 pitted Kalamata olives
  • • 3 green onions, roughly chopped into ¼-inch pieces
  • • 2 cloves garlic, cut into paper-thin slices
  • • 3 tablespoons olive oil
  • • Kosher salt and freshly ground pepper
  • • 16 rings red onion, thinly sliced and separated
  • • 7 cloves garlic (Minced)
  • • ¼- ½ cup olive oil
  • • ½ French baguette, cut into 1-inch by 1-inch pieces
    Gorgonzola Vinaigrette
  • • 3 cloves garlic, finely diced with 2 teaspoons Kosher Salt
  • • 2 heaping tablespoons Dijon mustard
  • • 2 tablespoons white wine vinegar
  • • Juice of 1 lemon
  • • 2 teaspoons honey
  • • 1 cup extra virgin olive oil
  • • 2 tablespoons Italian parsley, finely chopped
  • • 1½ cups roughly grated Gorgonzola cheese (buy a block at Costco – better quality at half the price)


    Romaine Wedge
  1. Trim Romaine hearts to 8 inches in length. Cut into quarters lengthwise. Cover with a damp paper towel and set aside.
  2. Brown the bacon and set aside. (Don't pick.)
  3. In a mixing bowl, combine the tomatoes, olives, green onion, garlic and olive oil.
  4. Add salt and pepper to taste.
  5. Mix and set aside.
  6. Set aside red onion for topping.
  1. Pre-heat oven to 380°.
  2. Finely chop garlic.
  3. In a large sauté pan, sauté garlic in ¼ cup olive oil for four minutes over medium/low heat until garlic softens.
  4. Add baguette pieces and stir so that they are coated in olive oil (add a little more oil if necessary) under high heat.
  5. When the bread starts to brown, shift the sauté pan into the oven.
  6. Bake for 5 to 10 minutes or until the croutons are crunchy brown.
    Gorgonzola Vinaigrette
  1. In a large mixing bowl, add garlic, mustard, vinegar, lemon juice, and honey. Wisk together.
  2. Drizzle in the olive oil, whisking vigorously. Keep whisking until the vinaigrette is nicely emulsified.
  3. Whisk in the Italian parsley and Gorgonzola.
  4. Set aside or refrigerate.
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