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Roman Wedge Salad

Roman Wedge Salad

  • Author: A Family Feast
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 minutes
  • Yield: 3-4 servings
  • Category: salad
  • Cuisine: Italian


Crispy bacon also works in this salad in place of the pancetta, but we prefer using pancetta. Bacon has a sweeter, smokier flavor that we feel competes with the blue cheese dressing.


¼ pound pancetta

2 teaspoons extra virgin olive oil

½ large head of iceberg lettuce

2 tomatoes sliced

2 cups blue cheese dressing

½ cup crumbled blue cheese


  1. Unroll the piece of pancetta and chop into small pieces.
  2. Heat olive oil in a medium sauté pan until hot. Add pancetta and cook over medium heat until crispy. Drain on paper towels and discard the fat.
  3. Cut the iceberg half into three or four wedges (depending on the size of your head of lettuce) and arrange on salad plates. Arrange tomatoes slices around each wedge.
  4. Pour blue cheese dressing over wedges and sprinkle the crispy pancetta over the top along with crumbled blue cheese. Serve immediately.

Keywords: wedge salad