Steakhouse Wedge Salad with Homemade Blue Cheese Dressing

A steakhouse wedge salad with homemade blue cheese on a white dinner plate with a stemless glass of white wine in the background.

Steakhouse Wedge Salad with Homemade Blue Cheese Dressing

Course: Appetizer or Salad

Cuisine: Amercian

Prep Time: 20

Cook Time: 15

Chill time: 1

Total Time: 1 35

Servings:

Calories: 353kcal

Author: Kris Longwell

Steakhouse Wedge Salad with Homemade Blue Cheese Dressing is a crisp and refreshing salad featuring crunchy iceberg lettuce, ripe tomatoes, and smoky bacon, all topped with a rich, tangy blue cheese dressing made from scratch for an unbeatable, restaurant-quality flavor.

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Ingredients

3 cups blue cheese dressing
1 head iceberg lettuce
6 strips bacon thick slice
1 cup cherry tomatoes halved or sliced into rings
½ cup red onion finely chopped
black pepper freshly ground

Instructions

Prepare the blue cheese dressing and chill for at least 1 hour. Be sure to leave a little blue cheese off to the side for garnishing the salad.
3 cups blue cheese dressing
Slice the edge of the stem of the core from the head of lettuce. Peel off and discard any brown or damaged exterior leaves. Use a large knife to cut the lettuce in half, lengthwise (through the core). Then cut each piece in half. Gently wash each quarter with tap water. Place on plates lined with paper towels, cut-side down. Refrigerate for 1 hour.
1 head iceberg lettuce
Place the serving plates in the fridge while the lettuce chills.
Cook the bacon either by chopping it up and then cooking in a skillet until crispy, or place the strips on a baking sheet lined with foil and bake in a 350°F oven until crispy, usually about 15 to 20 minutes. Transfer to a paper towel-lined plate. When cool enough to handle, roughly chop the bacon into bits.
6 strips bacon
Place the quartered wedges on the chilled plates. Liberally drizzle the dressing over the tops of the wedges. Sprinkle on the cut tomatoes, chopped onions, and bacon. Garnish with extra crumbled blue cheese and freshly ground black pepper. Serve at once.
1 cup cherry tomatoes, ½ cup red onion, black pepper

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

The dressing can be prepared (and chilled) for up to 3 days in advance. The bacon can be cooked 12 hours in advance.

Be sure to leave the core in place when you cut the lettuce. This helps the wedge hold its shape.

Leftover dressing will keep in the fridge for up to 2 weeks.

Nutrition