Blue Cheese Wedge Salad Like The One At Outback Steakhouse Recipe 435 Recipes

OUTBACK BLUE CHEESE WEDGE SALAD

Steps:

• 1) 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. 2) Meanwhile, make the glaze: Combine the sugar, balsamic vinegar and 2 tbl. 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. 3) 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 tsp. per wedge (you will not need all the glaze). Top with the tomatoes, red onion, bacon and blue cheese.

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.

WEDGE SALAD WITH ELEGANT BLUE CHEESE DRESSING

Steps:

• Combine 1/2 pound blue cheese, sour cream, buttermilk, mayonnaise, vinegar, olive oil, sugar, garlic, and pepper in a bowl; blend using a hand mixer; chill until serving.
• Build the salad by placing 1 lettuce wedge on each of 8 plates. Drizzle equal amounts of dressing over each wedge. Scatter tomatoes, onion, and 1/2 pound blue cheese over each salad.

BLUE CHEESE WEDGE SALAD (LIKE THE ONE AT OUTBACK STEAKHOUSE) RECIPE - (4.3/5)

Steps:

• Make the balsamic glaze by putting the balsamic vinegar in a saucepan and heating it over medium until it is reduced by half. Make the dressing. Combine mayonnaise, and buttermilk, mixing well. Add remaining ingredients mixing thoroughly. Must refrigerate for 24 hours before serving for best flavor. For the salad assembly, divide iceberg lettuce head into four equal sections, cutting down towards the stem. Place on plates, topping liberally with the blue cheese dressing, crumbled bacon, onion, pecans, chopped tomato and crumbled blue cheese. Top with a drizzle of balsamic glaze. Just a little bit. Serve nice and cold, adding salt and pepper to taste. . **If you don't have buttermilk, and really, who does? You can take a cup of regular milk and add 1 3/4 tsp of cream of tartar - whisk it together and viola! Buttermilk. Lemon juice also works in lieu of cream of tartar.

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!

WEDGE SALAD WITH BLUE CHEESE DRESSING

Steps:

• In a small bowl, mix the first 7 ingredients. Cut lettuce into 6 wedges. To serve, top wedges with dressing, tomatoes and bacon.