Classic Steakhouse Wedge Salad

User Reviews

5.0

21 reviews
Excellent

Classic Steakhouse Wedge Salad

The classic wedge with diced avocado and grated carrot plus smoky bacon, the crunchiest croutons and homemade thick and creamy blue cheese dressing.

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Ingredients

Servings

FOR CROUTONS:

  • 2 lices sourdough bread crusts removed
  • 2 teaspoons olive oil
  • ½ teaspoon dried oregano

FOR WEDGE SALAD:

  • 1 head iceberg lettuce
  • 4 trips Bacon
  • ½ medium carrot grated
  • 1 cup Grape or Cherry Tomatoes quartered
  • cup red onion finely minced
  • 2 large eggs
  • ½ cup blue cheese dressing
  • ¼ cup Blue cheese crumbles
  • 1 ripe haas avocado peeled and diced
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Instructions

FOR THE CROUTONS:

  1. Preheat the oven to 325°.
  2. Tear the bread into smallish chunks and put them in a mini food processor. Pulse several times until you have medium sized shreds and crumbles of bread (the more stale the bread, the better for pulsing into uneven shards).
  3. Transfer the bread to a baking sheet. Drizzle with olive oil and oregano and toss to coat. Spread the bread evenly onto the pan and bake for 8 minutes. Stir the bread and return to the oven for an additional 8 minutes or until the breadcrumbs are light brown and very crispy. Set aside to cool.

FOR THE SALAD:

  1. Bring a small pot of water to a boil. When the water is boiling add the eggs and cook for 6 minutes. Drain the water and rinse the eggs with cold water to stop the cooking. When the eggs are cool enough to handle, remove the shells and either finely dice the egg, or sieve it through a mesh sieve by adding the egg to the sieve and pressing firmly on it with the back of a spoon until it's forced through the the tiny holes (note, this takes a little elbow grease). Scrape the egg off of the back of the sieve and transfer to a bowl.
  2. While the croutons are toasting and egg is cooking, chop the bacon into 1/2" pieces. Heat a medium skillet over medium high heat. When the pan is hot, add the bacon to the skillet and fry, stirring occasionally until crispy and golden. Transfer the bacon to a dish lined with paper towels to soak up the excess fat. Set aside.
  3. Remove any wilted or discolored leaves from the outside of the lettuce. Cut the iceberg lettuce into quarters through the core. Turn each quarter onto a flat side and trim the tough core from each piece.
  4. Place each wedge of lettuce onto individual plates or one large platter. Divide the blue cheese dressing over each iceberg lettuce wedge. Sprinkle each with tomatoes, grated carrot, red onions, blue cheese crumbles, bacon, egg and avocado. Add a few tablespoons of toasted croutons to each salad and serve.

Nutrition Information

Show Details
Calories 418kcal (21%) Carbohydrates 32g (11%) Protein 16g (32%) Fat 26g (40%) Saturated Fat 8g (40%) Cholesterol 127mg (42%) Sodium 782mg (33%) Potassium 704mg (20%) Fiber 7g (28%) Sugar 7g (14%) Vitamin A 2423IU (48%) Vitamin C 19mg (21%) Calcium 146mg (15%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 418 kcal

% Daily Value*

Calories 418kcal 21%
Carbohydrates 32g 11%
Protein 16g 32%
Fat 26g 40%
Saturated Fat 8g 40%
Cholesterol 127mg 42%
Sodium 782mg 33%
Potassium 704mg 15%
Fiber 7g 28%
Sugar 7g 14%
Vitamin A 2423IU 48%
Vitamin C 19mg 21%
Calcium 146mg 15%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

21 reviews
Excellent

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