This is my take on a wedge salad using romaine lettuce instead of the usual iceberg. When you quarter the romaine heads lengthwise, you end up with long wedges that look lovely when topped with dressing and other garnishes.
Recipe courtesy of Sarah Sharratt
Show: UpRooted
Wedge Salad with Carrot-Ginger Dressing
30 min
30 min
4 to 6 servings
30 min
30 min
4 to 6 servings


  • 8 ounces medium carrots, peeled and roughly chopped
  • 1/2 cup grapeseed oil 
  • 1/4 cup rice wine vinegar 
  • 2 tablespoons soy sauce 
  • 1 tablespoon sesame oil 
  • 1/4 teaspoon sugar 
  • 1 clove garlic, halved 
  • One 1-inch piece ginger, peeled and halved 
  • 1/4 small red onion 
  • 2 heads romaine lettuce, trimmed, quartered lengthwise
  • 8 strips bacon, fried crisp, broken into pieces 
  • 10 cherry tomatoes, quartered 
  • 1 large carrot, peeled and grated 
  • 2 tablespoons finely chopped chives 


For the dressing: Combine the carrots, grapeseed oil, rice wine vinegar, soy sauce, sesame oil, sugar, garlic, ginger and red onion in a blender and blend until smooth. If the dressing is too thick, add 1 tablespoon water and blend until incorporated. Transfer to a bowl and set aside.

For the salad: Arrange the quartered romaine, cut-side up, on a serving platter. Spoon a generous amount of dressing over the top. Scatter the bacon over the lettuce, top with the tomatoes and grated carrot, and sprinkle with the chives.

Cook's Note

Store any extra dressing in a sealed container in the refrigerator for up to one week.

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