Romaine Conquers the Wedge

Credit: Jordan Braun

Giorgio Rapicavoli

The wedge salad has long been a steakhouse staple, but Giorgio Rapicavoli, chef/owner, saw an opportunity to rethink the format at Eating House, an eclectic American restaurant. His Romaine “Wedge” swaps the traditional iceberg base for romaine, resulting in a salad that delivers more flavor while maintaining the familiar appeal of the classic.Rapicavoli knew that the structural and flavor distinctions between romaine and iceberg would require a thoughtful approach. “Knowing that romaine has less texture but more flavor than iceberg, we had to make sure all of our garnishes were just as flavorful,” he says.

The salad layers applewood-smoked bacon, baby heirloom tomatoes, pickled red onions and Gorgonzola over crisp romaine, then finishes the build with a tangy buttermilk dressing in place of a traditional blue cheese dressing. The pickled onions add brightness and acidity, while the bacon delivers smoky richness and the tomatoes contribute freshness and color. A finishing drizzle of California olive oil ties the ingredients together. “People love this dish because it’s incredibly vibrant, balanced and flavorful,” says Rapicavoli.

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