STEAKHOUSE STYLE WEDGE SALAD
Some steakhouse wedge salads are very simple and are just topped with blue cheese dressing and bacon. I went the extra mile. My wedge salad is topped with maple toasted walnuts, thick cut bacon, grape tomatoes, caramelized shallots, and homemade chunky blue cheese dressing. The end result is an irresistible wedge salad that your family will love.
Provided by Kit
Categories Salad
Time 20m
Number Of Ingredients 11
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.
OUTBACK-STYLE BLUE CHEESE WEDGE SALAD
Much like Outback's massive steaks and famous Bloomin' Onion, this wedge salad is huge: a quarter head of lettuce loaded with blue cheese dressing, bacon and a balsamic glaze. It's not exactly an Australian classic (in fact, the founders of the chain had never been to Australia before opening the first location), but fans don't seem to mind: The salad has been a hit since it appeared on the menu eight years ago.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make the dressing: Whisk the mayonnaise, vinegar, buttermilk and sugar in a small bowl. Stir in the blue cheese and season with salt and pepper. Refrigerate until chilled, about 30 minutes.
- Meanwhile, make the glaze: Combine the sugar, balsamic vinegar and 2 tablespoons water in a small nonstick skillet. Bring to a simmer over medium heat and cook, stirring occasionally, until thickened, about 5 minutes. Pour into a small bowl and let cool.
- Make the salad: Divide the iceberg wedges among plates. Spoon the dressing on top, letting it run down the sides. Drizzle all over with some of the glaze, about 1 teaspoon per wedge (you will not need all the glaze). Top with the tomatoes, red onion, bacon and blue cheese.
WEDGE SALAD
Wedge salads are essential steakhouse fare and have been for decades - "iceberg wedges, blue cheese, bacon" was Roger Sterling's order on "Mad Men" when he and Don Draper saved the Madison Square Garden account in Season 3, set in 1963. But there is no reason not to bring them home: Pale green-white triangles of commodity iceberg drizzled in pale white-blue dressing, with crumbles of bacon and bright red pops of cherry tomato, and pricks of green chive strewn across the top. Serve a wedge and a steak, or a wedge and a hamburger, or a wedge and a roast chicken, or just a wedge and a lot of warm bread and cold red wine, and it's a pleasant evening you're having, a retro delight. Wedge is a salad for pleasure.
Provided by Sam Sifton
Categories salads and dressings, side dish
Time 20m
Yield Serves 4
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 403, UnsaturatedFat 17 grams, Carbohydrate 12 grams, Fat 33 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 14 grams, Sodium 1249 milligrams, Sugar 7 grams, TransFat 0 grams
SUNNY'S EASY WEDGE SALAD
Steps:
- Preheat the oven to 350 degrees F. Line a sheet tray with nonstick aluminum foil.
- Place the bacon on the lined sheet tray. Sprinkle on the brown sugar and steak seasoning. Bake until crispy, 15 to 20 minutes. Allow to cool enough to touch, then chop into bite-sized pieces. Set aside.
- In a medium bowl, whisk together the balsamic and honey, parsley and thyme. Season to taste. Add the onion and tomatoes. Let sit until the tomatoes are slightly darker in color and the onions have softened slightly, 25 to 30 minutes.
- Place the wedges on plates. Top each with the onion and tomato mixture and any remaining liquid. Drizzle the wedges with the blue cheese dressing and top with the crumbled blue cheese and the bacon pieces. Serve immediately.
GRILLED WEDGE SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cut 1 head iceberg lettuce into 4 wedges. Brush the cut sides with olive oil and season with salt and pepper. Grill over medium-high heat until well marked, 1 to 2 minutes per cut side. Top with blue cheese dressing, chopped cherry tomatoes, chopped cooked bacon and crumbled blue cheese.
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