A good wedge salad is hard to beat and Outback's Wedge is great. The dressing makes 6 cups so you may want to make half the recipe.
Menu Description: Wedge Salad
Crisp wedge of fresh Iceberg lettuce, Blue cheese dressing, grape tomatoes, red onions, bacon and Blue cheese crumbles, drizzled with a sweet balsamic glaze.
Outback Steakhouse® Wedge Salad
Wedge Salad
1 each Iceberg Lettuce (1/6 wedge)
As needed Salt and Fresh Ground Pepper
As needed Bleu Cheese Dressing
1/4 Cup Grape Tomatoes (cut in 1/2, lengthwise)
1 tablespoon Red Onion Crescents
Danish Bleu Cheese Crumbles
Drizzle Balsamic Reduction
1-1/2 tsp Chopped Oscar Mayer Bacon
Balsamic Vinegar Reduction (yield 1/2 cup)
2 tablespoons Sugar
1/2 Cup Balsamic Vinegar
Bleu Cheese Dressing (yield 6 cups)
1/2 Cup Buttermilk
1 teaspoon Vinegar
4 oz Sour Cream
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
4 cups Mayonnaise
4 oz Bleu Cheese
Place lettuce wedge on a chilled plate.
Sprinkle salt and fresh ground pepper over the lettuce wedge.
Pour dressing over the center of the lettuce wedge.
Sprinkle the halved grape tomatoes evenly over the lettuce wedge.
Sprinkle red onion crescents over the lettuce wedge.
Sprinkle Danish bleu cheese crumbs over the top.
Drizzle balsamic reduction diagonally over the salad.
Sprinkle hot chopped Oscar Mayer bacon over the salad.
Balsamic Reduction:
In a mixing bowl whisk together sugar and vinegar. Whisk until sugar dissolves.
Place small saut pan over medium high heat, pour in vinegar mixture.
Bring vinegar /sugar to a full rolling boil, immediately reduce to medium heat.
Mixture must be at a low simmer. Set timer for two minutes.
Bleu Cheese Dressing:
Combine buttermilk, vinegar, sour cream, spices, and mayonnaise in a mixer bowl, whisk to combine.
Add bleu cheese crumbles and mix by hand with a rubber spatula until blended.
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