The Classic Steakhouse Wedge with Buttermilk Blue Cheese Dressing

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Whenever I go out to a restaurant, I usually think carefully about what I’m going to eat but rarely go off script. For instance, if I go to a sushi establishment, chances are I’m going to stuff my face with as many maki rolls as I possibly can. At a pizzeria, I intend to gain at least 5 pounds, inhaling one slice of cheesy, doughy, saucy goodness after another until I’m ready to be rolled out of the place.

The same goes for steakhouses. When I’m at one, there’s a 100% chance I’m going to order a steak — more specifically the ribeye. I tend to forego any appetizers in preparation for that big slab of beef to be placed in front of me along with the accompanying staple sides (i.e. creamed spinach, some kind of gratin, whipped potatoes, etc…).

But if there is ever that off chance when I decide to order a starter at a steakhouse, there is only one option. And this recipe for The Classic Steakhouse Wedge with Buttermilk Blue Cheese Dressing is all you need to share in my steakhouse appetizer glory.

This salad is loaded with bacon and blue cheese, which in my book are two of the greatest things ever created on this Earth. The dressing is creamy and acts as a delicious, edible adhesive for the tomatoes and cucumbers that add another layer of brightness to the already crisp lettuce. And while the flavors are bold, you can feel comfortable preparing and eating this dish before any steak you make.

Steakhouse Week could not continue without introducing this wedge salad recipe, which is as easy to execute as it is delicious!

The Classic Steakhouse Wedge
with Buttermilk Blue Cheese Dressing

(recipe serving size – 4 people)

For the dressing:

1/2 cup mayonnaise

1/4 cup buttermilk

1/4 cup sour cream

2 cloves garlic, finely minced

2 tsp thyme, finely chopped

1/2 cup blue cheese crumbles plus 1 1/2 tb for the end

1/4 tsp Worcestershire sauce

1/4 tsp sriracha

1/4 tsp kosher salt

1/4 tsp crushed red pepper flakes

Juice 1/2 lemon 

Combine all of the ingredients in a food processor with the exception of the 1 1/2 tb of extra blue cheese. Blend until the dressing is smooth. Pour the dressing into a jar and add the additional blue cheese crumbles. Refrigerate until you are ready to use it.

For the salad:

1 head of iceberg lettuce, cored and cut into 4 wedges

1 cup blue cheese crumbles

1 pint of grape tomatoes, sliced

1 seedless cucumber, diced

16 slices of bacon, fried and cut or crumbled into pieces

Prepared blue cheese dressing

Cracked black pepper for garnish and flavor (optional)

Fresh thyme for garnish (optional)

Place the wedges on their own individual plates. Drizzle each wedge with 1/4 cup of dressing. Top each wedge with the tomatoes, cucumbers, bacon and blue cheese crumbles, dividing each topping evenly amongst the wedges. Sprinkle with the pepper and fresh thyme and serve while cold.

 

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