Crunchy iceberg lettuce, bacon, tomato and blue cheese combine to create this twist on a classic steakhouse wedge salad.
When I go to a steakhouse, I love to order the wedge salad. It’s so simple, yet it packs a flavor punch. The iceberg lettuce is crunchy and refreshing, the tomatoes are fresh and juicy and then you get a nice salty finish from the bacon and the blue cheese. Oh, so good.
I decided to take that classic salad and add a little twist to it. First of all, instead of cutting the lettuce into wedges, I cut it into discs. This gives you more surface area for the the dressing and all those delicious toppings. I saw this idea on Food Network’s, The Kitchen and I thought it was genius.
My other twist is the dressing. Traditionally a steakhouse wedge salad is dressed with blue cheese dressing. Don’t get me wrong, I love blue cheese dressing, but it tends to be really rich and it’s not the healthiest choice for dressing. I decided to top the salad with a quick and easy balsamic vinaigrette. It gives the salad a nice tanginess and keeps it from being too heavy. You still get the salty creaminess from a generous sprinkle of blue cheese crumbles.
So why not make your own steakhouse wedge salad? It’s easy enough to make for a weeknight dinner but would also be perfect for a dinner party or a date night dinner. Just throw some steaks on the grill, warm up some crusty bread and you’ve got a delicious dinner that’s sure to impress your guests or your sweetie!