To wash, first, peel off the outer leaves and toss them in the trash because they’re usually limp, and we want our wedge salads to be crisp and fresh!.You will need to wash your lettuce first so it not only is sanitary, but so you don’t taste any gritty dirt. Wedge Salad starts with a head of iceberg lettuce. Wedge Salads are traditionally served as side salads although you can make the a complete meal with grilled chicken or shrimp. Wedge Salads are then topped with crispy bacon, blue cheese crumbles. I’ve include a fabulous homemade blue cheese dressing recipe, but you are welcome to use your own ore store bought as well. The traditional dressing for Wedge Salad is blue cheese dressing, so Wedge Salad is sometimes called Blue Cheese Salad. It is Connolly served at steakhouses – but don’t be intimidated, it is super easy to make! If you aren’t familiar with Wedge Salad, it is a simple salad made from a head of iceberg lettuce that is chopped into four pieces to create wedges. I mean, slicing lettuce 4 ways?! whisking dressing ingredients together? You got this! WHAT IS A WEDGE SALAD? Basically, it’s salad perfection.Īnd did I already emphasize how easy this Wedge Salad is? So easy, in fact it’s the first recipe I made and photographed in almost three weeks after recovering from my pneumonia (see IG post HERE) because I knew it was going to be a breeze to make. This Outback Wedge Salad can be completely customized depending on your mood, pantry or by forming a salad bar. Its simple to make yet the bold contrasting flavors and textures are complicated enough to please even the toughest critic. It’s light and refreshing yet satisfying at the same time. In fact, Patrick was craving this glorious symphony of flavors so urgently, we had to go back the very next week.Īnd now this Wedge Salad recipe is that good. I don’t make many “copycat” recipes because I like to put my own spin on things – and this Outback Wedge Salad Copycat is not an exact replica – but it boasts the same playful, magical combination of tangy Blue Cheese Dressing and sweet Balsamic Reduction found in Outback’s Wedge Salad that both Patrick and my taste buds went crazy for – the combo is sheer brilliance. Its a flavor/texture lovers dream and crazy easy to make! This Outback Wedge Salad recipe pairs beautifully with any meal or makes a showstopping appetizer. This Wedge Salad is one of the best salads on the planet! It’s smothered in creamy, decadent homemade Blue Cheese Dressing, crispy bacon, juicy tomatoes, crunchy corn, creamy avocado and drizzled with sweet and tangy Balsamic Reduction. For ease use already roasted rotisserie chicken that is available at most grocery stores and warehouse stores.Wedge Salad is quick and easy but looks and tastes gourmet with hardly any chopping!.To keep your avocado from turning brown spritz or brush with a little lemon juice.For even more flavor consider adding blue cheese crumbles, chives, or sunflower seeds.Plunge them into cold running water to stop the cooking process. Cover and steam for 15 minutes for large eggs. Place them in a steamer basket with the basket just above the boiling water. You can use any kind of dressing you like such as buttermilk ranch, creamy Italian, oil and vinegar, honey mustard, Thousand Island, or Green Goddess dressing. Helpful tips for making this loaded Wedge Salad Drizzle with the homemade bleu cheese or your favorite ranch. Now sprinkle the lettuce wedges with crispy chopped bacon, tomatoes, red onions, chopped hard-boiled eggs, avocados, and chopped chicken. Then surround them with a little bit of spinach. Now remove the outer layers of your head of lettuce and cut in quarters and place on a large serving platter. In a small bowl whisk together the mayonnaise, garlic, parsley, yogurt, lemon juice, vinegar, and bleu cheese. Perhaps you have not had one for a while! Well, this Cobb Wedge Salad will be just the right one to rekindle your love of the wedge! My husband loves this salad with ranch while I prefer it with bleu cheese. It was in for a while and out for a while but heaven knows it still makes one heck of a salad. The poor wedge hasn’t always had it easy. I was reading a cookbook recently that talked about the wedge salad. Or skip the chicken and serve it as a side dish with steak. For a special treat, I love to serve it with Classic Bloody Mary Cocktail or Raspberry Margaritas. This classic Wedge Salad combines bacon crumbles, tomatoes, red onions, hard-boiled eggs, avocado, and cooked rotisserie chicken all under a blanket of creamy blue cheese dressing or ranch dressing. This unique salad requires a knife and fork to cut off bite-sized pieces.
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