Blue Cheese Wedge Salad Like The One At Outback Steakhouse Recipe 43 Food

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 RANCH AND BALSAMIC REDUCTION (OUTBACK COPYCAT)

Steps:

• Add all of the dressing ingredients to a medium bowl and whisk until well combined. Add milk to reach desired consistency. Best if chilled at least 30 minutes. Can be made days in advance and refrigerated in an airtight container.
• Note: Make just before serving or Reduction will thicken too much.
• Add 1/2 cup balsamic vinegar and 2 tablespoons brown sugar to a small saucepan. Bring to a boil then reduce to a simmer just until the consistency of syrup (it will thicken upon standing). Remove from heat. If Reduction thickens before you use it, then stir in a little water and reheat in the pan.
• Add wedges to individual plates and top with desired amount of Blue Cheese Ranch followed by tomatoes, onions, corn and bacon. Drizzle with balsamic reduction. Garnish with additional blue cheese if desired.

CLASSIC BLUE CHEESE WEDGE SALAD

Steps:

• Add all of the dressing ingredients to a medium bowl and stir well to combine. Refrigerate for at least 20 minutes.
• Remove any limp outer leaves of the lettuce head and then cut in half, then cut each half into quartered wedges.
• Place each wedge on a plate, drizzle with the blue cheese dressing, top with a few crumbles of bacon, a sprinkling of chives and reserved blue cheese chunks with slices of tomatoes.
• Give one more sprinkle of freshly ground black pepper, and serve.

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.

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.

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 WITH GORGONZOLA AND CRISPY PANCETTA

Steps:

• Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
• Arrange the pancetta in a single layer on the prepared baking sheet. Bake until golden brown and crisp, 8 to 10 minutes. Transfer to a paper-towel-lined plate to drain.
• Meanwhile, mash together the Gorgonzola, sour cream and lemon juice in a bowl. Add the milk and whisk to combine. Season with salt and pepper.
• Arrange the iceberg wedges and tomatoes on 4 plates. Drizzle with the Gorgonzola dressing and crumble the pancetta over the top. Garnish with the chives.

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.

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.

COPYCAT OUTBACK STEAKHOUSE CHOPPED BLUE CHEESE SALAD

Steps:

• Preheat oven to 375 degrees F.
• Slice each pecan half into three lengthwise pieces. Mix together the cinnamon and brown sugar. Toss pecans with melted butter, then with the cinnamon/sugar mixture, tossing well to ensure a thorough coating. Put the nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized. Remove the baking sheet from the oven, slide the parchment together with the nuts off the sheet to cool, and set aside.
• Whisk together the vinaigrette ingredients.
• Chop the lettuces into smallish bite-sized pieces; use a salad spinner to wash and dry them. Slice the green onion.
• Break the angel hair into small, 2 inch pieces. Cook until al dente. Heat oil in a skillet, and fry drained pasta until crispy. Drain on paper towel and cool.
• Place the chopped lettuce in a large serving bowl (one large enough to toss the salad in). Add the vinaigrette and toss thoroughly to coat. Sprinkle with the chopped onion. Break the cooled pecan slices apart and sprinkle them over the salad.

OUTBACK-STYLE BLUE CHEESE WEDGE SALAD

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 WITH BLUE CHEESE AND BACON

Steps:

• Mix mayo, buttermilk and vinegar in medium bowl; stir in cheese and half the bacon.
• Place 1 lettuce wedge on each of 4 plates; top with mayo mixture, tomatoes, onions and remaining bacon.
• Season with pepper.

OUTBACK STEAKHOUSE WEDGE SALAD RECIPE

Steps:

• In a small saucepan combine, bring to gentle simmer and reduce to a thick syrup: 1/2 cup BALSALMIC VINEGAR 1/8 cup raw HONEY 1/4 teaspoon SEA SALT OR: Use Kraft Sweet Balsamic Dressing Brown, crumble and set aside 8 strips bacon. Ranch Dressing/Marie's Blue Cheese Prepare produce and set aside: 1 TOMATO diced 1/4 RED ONION thinly sliced 1 head ICEBERG LETTUCE quartered Assembly: On one large plate or on four individual serving dishes, arrange and top lettuce wedges evenly with and in this order, a spoonful (or two) of ranch or blue cheese dressing, tomato, red onion, bacon and a drizzle of the balsamic glaze. Sprinkle with blue cheese crumbles.

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.