Wedge Salad Recipe

Name: T-BONE PRIME STEAKHOUSEs Wedge Salad Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 head Iceberg lettuce; 1 cup Cherry tomatoes; 0.25 cup Red onion; 0.5 cup Danish blue cheese (crumbled); 6 slices Crispy bacon; 1 tbsp Fresh chives (optional, finely snipped); 0.5 cup Mayonnaise; 0.25 cup Sour cream; 2 tbsp Buttermilk; 0.25 cup Danish blue cheese (for dressing, crumbled); 1 tsp Fresh lemon juice; 0.5 tsp Worcestershire sauce; 0.5 tsp Garlic (minced); 0.25 tsp Salt; 0.25 tsp Black pepper; 0.5 cup Balsamic vinegar; 1 tbsp Granulated sugar

Inspired by T-BONE PRIME STEAKHOUSE

Time35m

Serves4

1/4 wedge, crispy bacon, cherry tomatoes, red onions, Danish blue cheese, and creamy blue cheese with a balsamic glaze

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Salad

1 head Iceberg lettuce

1 cup Cherry tomatoes

1/4 cup Red onion

1/2 cup Danish blue cheese (crumbled)

6 slices Crispy bacon

1 tbsp Fresh chives (optional, finely snipped)

Creamy blue cheese dressing

1/2 cup Mayonnaise

1/4 cup Sour cream

2 tbsp Buttermilk

1/4 cup Danish blue cheese (for dressing, crumbled)

1 tsp Fresh lemon juice

1/2 tsp Original Worcestershire Sauce

1/2 tsp Garlic (minced)

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Balsamic glaze

1/2 cup Aged balsamic vinegar

1 tbsp granulated sugar

Method

Salad

Prepare the lettuce

Remove any wilted outer leaves from the head of iceberg lettuce. Rinse the head under cold water and pat dry thoroughly. With a sharp knife, cut the head into 4 equal wedges (root end intact to hold leaves together). Place wedges on a serving platter or individual plates, cut side up.

Prepare tomatoes and onion

Halve the cherry tomatoes. Thinly slice the red onion into half-moons and separate into rings. Scatter tomatoes and sliced red onion evenly over and around each lettuce wedge.

Crisp the bacon

Preheat oven to 400°F (200°C). Arrange bacon slices on a rimmed baking sheet lined with foil or parchment. Bake 12–16 minutes until crisp (time varies by thickness). Transfer bacon to paper towels to drain, then roughly chop or crumble into bite-sized pieces. Sprinkle bacon over the wedges.

Finish salad

Crumble the Danish blue cheese (from the Salad section) over each wedge and, if using, sprinkle the finely snipped chives for color.

Creamy blue cheese dressing

In a medium bowl, combine mayonnaise, sour cream, and buttermilk. Add the crumbled Danish blue cheese (for dressing), lemon juice, Worcestershire sauce, minced garlic, salt, and black pepper. Whisk until smooth but still slightly chunky from the cheese. Taste and adjust seasoning with salt, pepper, or an extra tablespoon of buttermilk if you prefer a thinner consistency. Refrigerate until ready to serve. (Makes about 3/4 cup dressing.)

Balsamic glaze

Pour the balsamic vinegar and sugar into a small saucepan. Bring to a gentle simmer over medium heat, then reduce heat to low and simmer, stirring occasionally, until the mixture reduces by about half and is syrupy enough to coat the back of a spoon, about 8–12 minutes. Remove from heat and let cool slightly; the glaze will thicken further as it cools. If it becomes too thick, whisk in a teaspoon or two of warm water to loosen.

Assembly & serving

Just before serving, drizzle 1 to 2 tablespoons of the creamy blue cheese dressing over each wedge (or serve the dressing on the side). Then lightly drizzle the balsamic glaze over the wedges for contrast (about 1 teaspoon per wedge, more to taste). Finish with additional crumbled Danish blue cheese and the crispy bacon pieces. Serve immediately so the lettuce stays crisp.