Classic Steakhouse Iceberg Wedge Recipes

CLASSIC STEAKHOUSE WEDGE SALAD

Steps:

• Preheat the oven to 325°.
• Tear the bread into smallish chunks and put them in a mini food processor. Pulse several times until you have medium sized shreds and crumbles of bread (the more stale the bread, the better for pulsing into uneven shards).
• Transfer the bread to a baking sheet. Drizzle with olive oil and oregano and toss to coat. Spread the bread evenly onto the pan and bake for 8 minutes. Stir the bread and return to the oven for an additional 8 minutes or until the breadcrumbs are light brown and very crispy. Set aside to cool.
• Bring a small pot of water to a boil. When the water is boiling add the eggs and cook for 6 minutes. Drain the water and rinse the eggs with cold water to stop the cooking. When the eggs are cool enough to handle, remove the shells and either finely dice the egg, or sieve it through a mesh sieve by adding the egg to the sieve and pressing firmly on it with the back of a spoon until it's forced through the the tiny holes (note, this takes a little elbow grease). Scrape the egg off of the back of the sieve and transfer to a bowl.
• While the croutons are toasting and egg is cooking, chop the bacon into 1/2" pieces. Heat a medium skillet over medium high heat. When the pan is hot, add the bacon to the skillet and fry, stirring occasionally until crispy and golden. Transfer the bacon to a dish lined with paper towels to soak up the excess fat. Set aside.
• Remove any wilted or discolored leaves from the outside of the lettuce. Cut the iceberg lettuce into quarters through the core. Turn each quarter onto a flat side and trim the tough core from each piece.
• Place each wedge of lettuce onto individual plates or one large platter. Divide the blue cheese dressing over each iceberg lettuce wedge. Sprinkle each with tomatoes, grated carrot, red onions, blue cheese crumbles, bacon, egg and avocado. Add a few tablespoons of toasted croutons to each salad and serve.

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.

ICEBERG WEDGE

Steps:

• Remove outer leaves of lettuce and wash thoroughly in cold water. Drain and pat dry with paper towels then split into wedges and arrange on plates. Scatter grape tomato halves over and around the lettuce.
• Make dressing by combining mayonnaise and sour cream in a large mixing bowl. Squeeze in fresh lemon juice, fold in blue cheese and chives and season with salt and pepper. Pour dressing over wedge and grape tomatoes. Drizzle with a little extra-virgin olive oil and top with chives.