This Romaine Salad with Blue Cheese Dressing is everything you want in a quick and flavourful salad: crunchy lettuce, crispy bacon, juicy cherry tomatoes, and a creamy, tangy blue cheese vinaigrette that clings to every bite. It’s a perfect starter, lunch, or side dish — ready in just 30 minutes and easy to adapt for what you’ve got in the fridge. Think of it as a modern twist on the classic wedge salad, but lighter and leafier.
Romaine Salad with Blue Cheese Dressing – What You’ll Need
This fresh-tasting romaine salad brings together everyday ingredients in a perfect harmony of textures and bold, tangy flavours. Here’s what you’ll need:
- Mini Romaine Lettuce – Crisp and slightly sweet, the perfect base for soaking up that creamy dressing. You can also use Romaine hearts or swap in iceberg lettuce for a classic wedge-style version.
- Shallots – Thinly sliced and pan-fried until golden and crispy. Their mild, caramelised flavour adds a savoury crunch to every bite.
- Smoked Bacon – Salty and crisp, cooked until just golden. For a twist, try thinly sliced prosciutto crisped in the pan for a more delicate finish.
- Cherry Tomatoes – Juicy and sweet, these add a burst of freshness that balances the richness of the dressing and bacon.
- Chives – Delicately herbaceous with a mild onion flavour that lifts the salad and ties everything together. Freshly chopped for best flavour.
- Blue Cheese – Crumbled into the dressing and sprinkled over the salad. See below for tips on selecting the perfect variety to suit your taste.
- Toasted Walnuts – Add depth, warmth, and crunch. Their rich flavour pairs beautifully with blue cheese.
- Optional: Pear – Diced and perfectly ripe, this soft, sweet fruit is a natural partner for blue cheese and walnuts — a classic trio that adds an elegant finish.
For the Blue Cheese Dressing:
White wine vinegar, garlic, honey, Dijon mustard, olive oil, crumbled blue cheese, sea salt and freshly ground black pepper. A simple combination that becomes irresistibly creamy and tangy with just a bit of mixing
What is the best blue cheese for salad dressing?
The best blue cheese depends on your taste:
- Roquefort (France): Bold, salty, and tangy – ideal if you love strong flavour.
- Danish Blue / Danablu (Denmark): Creamy and mild – great for a smoother dressing.
- Bavarian Blue (Germany): Subtle, mild, and slightly sweet – good for balanced flavours.
- Gorgonzola Piccante (Italy): Sharp and complex – perfect if you want a more intense taste.
How to Make Romaine Salad with Blue Cheese Dressing
This salad comes together in just a few easy steps. There are no complicated techniques, just simple prep and bold flavour.
- Build the base: Rinse and dry the romaine leaves well, tearing any large ones into bite-sized pieces. Spread them out on a large serving platter.
- Cook the toppings: Crisp up the shallots in a splash of olive oil, then cook the bacon until golden and crunchy. Set both aside on paper towels.
- Whisk the vinaigrette: In a bowl, whisk together vinegar, garlic, honey, mustard, salt, and pepper. Slowly whisk in olive oil until emulsified, then fold in crumbled blue cheese, mashing slightly for a creamy, slightly chunky texture.
- To finish: Scatter the lettuce with cherry tomatoes, crispy bacon, fried shallots, toasted walnuts, pear (if using), and fresh chives. Drizzle generously with the blue cheese dressing and serve.
Get the exact ingredient quantities in the printable recipe card below.
Why You’ll Love This Romaine Salad with Blue Cheese Dressing
- Big flavour, minimal effort – Simple steps, bold results.
- Perfect texture mix – Crunchy lettuce, creamy dressing, crispy bacon.
- Customisable – Swap cheeses, add pear, go vegetarian — make it yours.
- Beautiful for serving – Elegant enough for guests, easy for everyday.
- Nutritious and satisfying – Full of protein, fibre, and good fats.
Love salads with bold flavours? If you’re a fan of blue cheese, you’ll love these other flavour-packed salads from the blog — all featuring the bold, creamy goodness of blue cheese:
- Salad with Grapes, Walnuts & Blue Cheese – A sweet and savoury combo with juicy grapes and crunchy walnuts.
- Classic Cobb Salad – A protein-rich favourite with avocado, crispy bacon, and fresh veg.
- Grilled Steak Salad – Hearty and satisfying with tender grilled steak and crisp greens.
- Spinach Salad with Pear – Light and fruity with ripe pear and a tangy vinaigrette.
- Beluga Lentil Salad with Pear – Earthy, wholesome and perfectly balanced with sweet pear and herbs.
Each one offers a unique take on the blue cheese salad experience — perfect for anyone craving bold flavour with a fresh twist!
Romaine Salad with Blue Cheese Dressing
Ingredients
For the salad:
- 2 heads of mini romaine, (or substitute with 2 romaine hearts or 2–3 Little Gem lettuces)
- 1 tablespoon olive oil, for frying
- 2 medium shallots, thinly sliced
- sea salt, to taste
- 100 g smoked diced bacon
- 225 g cherry tomatoes, halved
- 4 tablespoons fresh chives, chopped
- 2 tablespoons blue cheese, crumbled (optional)
- Freshly cracked black pepper
- generous handful walnuts, toasted
Optional Add-In:
- 1 firm but ripe pear, peeled, cored and diced
For the Blue Cheese Vinaigrette:
- 2 tablespoons white wine vinegar
- 1 small garlic clove, minced
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- sea salt and freshly ground pepper, to taste
- 6 tablespoons olive oil
- 2 to 3 tablespoons crumbled blue cheese (see tips below)
Method
-
Prepare the lettuce: Gently separate the Romaine leaves, tearing any large ones into bite-sized pieces while leaving smaller ones whole. Rinse well in cold water to remove any grit, then spin dry or pat dry thoroughly (this helps the dressing cling to every crisp leaf).
-
Fry the shallots: In a skillet, heat 1 tablespoon olive oil over medium heat. Add sliced shallots and cook, stirring frequently, until golden brown (about 5 minutes). Remove with a slotted spoon, drain on paper towels, and sprinkle with a pinch of salt.
-
Cook the bacon: In the same skillet, cook diced bacon over medium heat until crispy (about 8 minutes). Drain on paper towels.
-
Make the vinaigrette: In a small bowl, whisk together the white wine vinegar, garlic, honey, Dijon mustard, salt, and pepper. Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified and smooth. Add the crumbled blue cheese and use a fork to mash and stir it into the dressing until mostly creamy, leaving a few small bits for texture and flavour bursts.
-
Assemble the salad: Arrange romaine leaves on a serving platter. Drizzle over the dressing. Scatter with cherry tomatoes, chives, bacon, shallots, walnuts, and optional pear and extra blue cheese. Finish with freshly cracked black pepper. Enjoy!
Notes
- Lettuce: Substitute with iceberg for a wedge-style presentation or use Little Gem lettuce.
- Blue Cheese: Choose your favourite—Roquefort (sharp), Danish Blue (mild), Bavarian Blue (creamy), or Gorgonzola Piccante (bold).
- Vinaigrette Adjustments: Add more honey for a touch of sweetness or more mustard for tang.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
Did you try this Romaine Salad recipe?
Did you try this Romaine Salad recipe?Then tag @ellerepublic on Instagram and hashtag it #ellerepublic
How did you like it?
Please let me know how this Romaine Salad recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐or leave me a comment and rate it below.
Did you make any changes to this recipe?
If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).
