A steakhouse wedge salad is a delicious balance of crisp iceberg lettuce with creamy blue cheese dressing and all the fixings.
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So, what is it about a steakhouse wedge salad that makes it so delicious? It’s incredibly simple. It only has a few ingredients. So why is it so tasty? It must be the combination of salty bacon, crisp iceberg lettuce, and the super flavorful homemade blue cheese dressing.
Simple and Delicious Wedge Salad Ingredients
I bet you have most, if not all, of these ingredients on hand already. Obviously, we want a good blue cheese. Next, get together the creamy ingredients including sour cream, mayonnaise, and heavy cream. The secret ingredient to break up the creamy dressing is worcestershire sauce. It adds a depth of flavor and balances out zippy blue cheese. Just a little salt and pepper, and you'll be eating this dressing in no time.
Steakhouse Wedge Recipe
Steakhouse Wedge Salad
- 1 mini food processor
- measuring cups
- food storage glass jar
Homemade Blue Cheese Dressing
- ½ cup heavy cream
- ¼ cup mayo
- ¼ cup sour cream
- ½ cup blue cheese crumbles
- ½ teaspoon worcestershire sauce
- salt and pepper
- 1 head iceberg lettuce
- 8 slices of bacon
- 1 roma tomato
- 1 tablespoon chopped chives
- 1 cup crumbled blue cheese
Make the Dressing
- Combine heavy cream, sour cream, mayonnaise, blue cheese crumbles, Worcestershire sauce, salt and pepper in a small food processor and blend.
- Pour the dressing in a food storage jar and refrigerate for 2+ hours.
Wedge Salad Assembly
- Cook 8 slices of bacon until they are crispy. Dice the cooked bacon into bite sized pieces and set aside.
- Dice the tomato into very small pieces.
- For salad assembly, prepare iceberg wedges and set them on a plate. Top each wedge with a generous spoonful of blue cheese dressing. Top each wedge with diced bacon, tomatoes, chives, and extra cracked black pepper.
Why make blue cheese dressing at home
Now, I used to find restaurant salad to be so much better than salad at home and I think the key is the dressing. That motivated me to make just about all of my own salad dressing for two reasons: they taste better home-made vs bottled and it takes us forever to finish a bottle of salad dressing.
For us, this was especially true of creamy dressings such as caesar or blue cheese. I would have a craving for a salad with blue cheese and then the bottle would sit on a shelf in the door, taking up space until I wanted another one a month later, only to find it expired before I got to it. That sucks.
Lastly, I like making my own blue cheese dressing because I can make it in exactly the number of servings I need. This recipe is easy to adjust if you’re making salad for 2 or 12. If you’re having friends over for dinner, its fun to set up a little salad bar with build-your-own wedges.
There are only a couple things you need to whip up the blue cheese dressing and wedge salad:
- small food processor- certainly not required, but gosh, it makes it easier
- mason jars- for storage
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