Steakhouse Baby Wedge Recipe
Bacon, Tomatoes, Red Onion, Roquefort Blue Cheese Dressing, Chives
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Ingredients
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Salad Base
Roquefort Blue Cheese Dressing
Method
Preparing the Salad
- 1
Prepare the Iceberg Lettuce
Cut the iceberg lettuce into quarters and remove the core. Rinse each wedge under cold water to remove any dirt, then pat dry with paper towels.
- 2
- 3
Prepare the Cherry Tomatoes
Wash the cherry tomatoes and cut them in half. Set aside.
- 4
Slice the Red Onion
Peel and slice the red onion thinly. Rinse under cold water to mellow the flavor, if desired.
- 5
Chop the Chives
Using a sharp knife, chop the chives into small pieces and set aside for garnish.
Making the Dressing
- 6
Combine Ingredients for Dressing
In a medium bowl, combine the Roquefort cheese, mayonnaise, buttermilk, lemon juice, garlic powder, salt, and black pepper.
- 7
Mix the Dressing
Using a whisk or fork, mix the ingredients until smooth and creamy. Adjust seasoning with more salt and pepper if needed. Refrigerate until ready to use.
Assembling the Salad
- 8
Plate the Wedges
On individual plates, place a wedge of iceberg lettuce. Top each wedge with the crumbled bacon, halved cherry tomatoes, and sliced red onion.
- 9
Drizzle with Dressing
Generously drizzle the Roquefort blue cheese dressing over the salad wedges.
- 10
Garnish and Serve
Sprinkle chopped chives over the top for garnish. Serve immediately as a refreshing side or appetizer.
