Steakhouse Wedge Salad Food

STEAKHOUSE WEDGE SALAD

Steps:

• Make the blue cheese dressing: Stir together the grated garlic and lemon juice in a medium bowl to form a garlic paste. Add the half-and-half, mayonnaise, sour cream, Worcestershire, 1/2 cup of the blue cheese and whisk until smooth. Gently stir in the remaining 1/2 cup blue cheese and season with pepper. Refrigerate until ready to use.
• For the salad: Put the oil and bacon in a large skillet and heat over medium-high heat until it starts to sizzle. Reduce the heat to medium and cook until golden and crispy, stirring often, 10 to 12 minutes. Transfer the bacon to a paper towel-lined plate with a slotted spoon. Return the skillet with the bacon fat to the stove and decrease the heat to low. Add the smashed garlic clove and more oil if necessary and cook for 1 minute to infuse the oil. Add the tomatoes, sprinkle with salt and pepper and cook, shaking the pan often, until slightly softened and a few of the skins are split, about 2 minutes. Remove from the heat and add the bacon back in to keep it warm.
• Put the iceberg wedges on a large serving platter and top with the scallions and tomatoes. Spoon the dressing on top, letting it run down the sides. Finish with the bacon.

STEAKHOUSE STYLE WEDGE SALAD

Steps:

• Heat your oven to 375 degrees. Place the bacon on an aluminum foil-lined baking sheet, and bake until crispy. This will take about 15 minutes. Place the bacon on a paper towel to blot any excess grease.
• While the bacon is cooking, prepare the shallots and walnuts. Slice the shallots without making them too thin. Melt 1 tablespoon of butter in a skillet over medium heat. Once melted, add the shallot. Season with salt, and let saute for 1 minute. Then add the white wine, and let saute for about 5-6 minutes, until the white wine has been absorbed and the shallots have a light golden color. Set aside.
• Rinse the lettuce, and then slice it into four evenly sized wedges. Place on a towel to soak up any excess water.
• To toast the walnuts, melt a teaspoon of butter in a skillet over medium heat. Once the butter melts add the walnuts and toss in the butter. Add the maple syrup and a sprinkle of salt, and stir. Let the walnuts cook for about 2 minutes, until they start to smell toasted.
• Now that the bacon, shallots, and walnuts are ready it is time to assemble the salads. Place the wedges of lettuce on plates. Spoon blue cheese dressing over the wedges. Chop or crumble the bacon and add it on top of the wedge. Then add the tomatoes, shallots, walnuts, and crumbled blue cheese. Serve immediately.

WEDGE SALAD

Steps:

• Combine the tomatoes, shallots and vinegar in a small bowl, and shower with salt and black pepper to taste. Set aside.
• Cook the bacon in a sauté pan until crisp on both sides, then drain on a paper towel. Crumble when cool, and set aside.
• Make the dressing. Put half the cheese into a medium-size bowl, and mash with a whisk. Add the buttermilk, mayonnaise, olive oil, hot sauce, lemon juice and Worcestershire sauce, then mash and whisk the dressing until it is mostly smooth. You may wish for a little more hot sauce, lemon juice or Worcestershire, to taste. Then whisk again, and set aside.
• Assemble the salad. Place one wedge of lettuce on each plate, and gently spoon dressing over it. Sprinkle each wedge with crumbled bacon, the dressed tomato halves, the remaining blue cheese and some minced chives.

LETTUCE WEDGE SALAD - LIKE OUTBACK

Steps:

• Place lettuce wedge on a salad plate. Add grape tomato halves and onion on top of wedge.
• Sprinkle with crumbled bacon, crumbled blue cheese and toasted pecan pieces.
• Dressing: Mix ingredients and allow to sit for 30 minutes or more for flavors to meld. Drizzle on top of salad.
• Enjoy!

STEAKHOUSE WEDGE WITH WARM TOMATO VINAIGRETTE

Steps:

• Season steaks with salt and pepper; let stand 10 minutes. Heat a large skillet over medium-high; swirl in 2 teaspoons oil. Cook steaks, turning a few times, until browned all over, 8 to 10 minutes for medium-rare. Transfer to a plate; top each with a cheese slice.
• Lower heat to medium. Add 2 tablespoons oil, chopped onion, and garlic to skillet; cook 1 minute. Add vinegar; bring to a simmer, scraping up browned bits. Stir in chopped tomatoes; simmer until they release their juices, about 5 minutes. Stir in remaining 1/4 cup oil and juices from steak plate; strain through a sieve. Whisk in mustard and oregano; season with salt and pepper. Season lettuce and tomato and onion slices with salt and pepper, drizzle with vinaigrette, and top with oregano leaves; serve, with steaks.

SULLIVAN'S STEAKHOUSE HOUSE ICEBERG WEDGE

Steps:

• For the Dressing: Place 7 oz. blue cheese, mayonnaise, buttermilk, vinegar, sour cream, oil, sugar, garlic and pepper in a bowl. Using a hand-held mixer on low speed, combine all the ingredients, scraping down the bowl once.
• Refrigerate 24 hours or as long as 3 days.
• For the Salad: Cut the lettuce head in half. Then cut each half in thirds (if small, cut each half in half).
• Trim the core from each wedge.
• Place the wedges on chilled salad plates. Spoon about 1/3 cup of dressing over each wedge, allowing it to run over the sides. Sprinkle each with blue cheese and tomatoes, dividing evenly.
• Serve chilled.