Steakhouse Romaine Wedge Salad Recipe
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5.0
15 reviews
Excellent
Steakhouse Romaine Wedge Salad Recipe
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This Romaine wedge salad is a little mountain of crunchy, refreshing goodness! Fresh romaine lettuce is topped with creamy blue cheese dressing, crispy bacon bits, tangy blue cheese crumbles, juicy cherry tomatoes, zesty red onion, and sweet candied pecans. It’s a wonderful combination of textures and flavors.
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Ingredients
- 2-3 romaine hearts halved, rinsed, patted dry
- 1/2 cup bacon bits cooked, crumbled
- 1/2 cup red onion chopped, or use pickled red onions
- 1/2 cup cherry tomatoes halved, or grape tomatoes or any fresh tomato, diced
- 1/2 cup candied pecans chopped, regular pecans may be substituted
- ¼-½ cup blue cheese crumbled, see post for types of blue cheese
- 1/4 cup balsamic glaze
- 2 tablespoons blue cheese dressing homemade (recipe below) or quality storebought.
Homemade Blue Cheese Dressing
- 1 cup mayonnaise good quality, I like avocado mayo
- 1 cup buttermilk I used full-fat, makes it thicker
- 1/2 tablespoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon parsley fresh, minced - or sub with 1 teaspoon dried parsley
- 1/2 teaspoon red wine vinegar
- 1/4 cup Blue cheese crumbles
Instructions
Homemade Blue Cheese Dressing (so good!)
- If making, mix all ingredients together in a small bowl, pour into 16-24 ounce jar, and let set in the fridge for a few hours, for the best taste. Or use quality storebought dressing.
- Cut the heads of romaine lettuce in half lengthwise, run under cold water, carefully removing any debris, shake gently and pat dry with paper towels. Cover with wet paper towels in fridge until ready to use.
- Drizzle the blue cheese dressing over the romaine wedges.
- Add your toppings: crumbled bacon, red onion, cherry tomatoes and candied pecans and crumbled blue cheese.
- Finish with a drizzle of balsamic glaze over the top.
Equipments used:
Notes
- Storage Tips
- This wedge salad is best enjoyed immediately after assembling. You can store it in the fridge if you want to make it ahead of time or when you have some leftovers. Store salad ingredients separately, if possible. Add the glaze and dressing just before serving the salad.
- Restaurant Pro Tip | Keep salad plates in fridge or freezer until serving.
- How to Make Balsamic Glaze
- Variations & Substitutions for Romaine Wedge Salad
- 1 cup balsamic vinegar
- In a small saucepan, bring vinegar to a simmer over medium heat, reduce to simmer and simmer for 15 minutes until reduced and thickened into a glaze.
- Cool and store in glass, airtight container and use on your favorite recipes.
- No Blue Cheese: Substitute it for another variety of creamy cheese. The best strong cheeses to switch to are goat cheese or feta cheese. As for the dressing, swap it for creamy buttermilk ranch – It goes well with the other toppings and the glaze.
- Grilled Romaine: Try grilling the romaine before topping it with all the goodies. It will bring out a bit of sweetness and add a smokey flavor to the lettuce. Brush the trimmed romaine heads (before halving) with a little Italian Vinaigrette or avocado oil, then grill on a hot grill for 4-8 minutes, turning in between. The outer edges should just be charred slightly. Proceed with the recipe.
- Use different nuts: Try using sugared almonds, walnuts, and even macadamia nuts. Or try my maple bourbon pecans, or use plain nuts, even roasted sunflower seeds or pistachios.
- Holiday Wedge Salad: Make your steakhouse wedge salad festive. Use pomegranate molasses in place of balsamic glaze, and sprinkle dried cranberries and pomegranate arils on top. Serve alongside this Whipped Goat Cheese with Bacon & Dates.
Nutrition Information
Show Details
Serving
1salad with dressing
Calories
299kcal
(15%)
Carbohydrates
26g
(9%)
Protein
13g
(26%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
6g
Monounsaturated Fat
6g
Cholesterol
6mg
(2%)
Sodium
753mg
(31%)
Potassium
274mg
(8%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
5077IU
(102%)
Vitamin C
9mg
(10%)
Calcium
116mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4-6 Servings
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Serving | 1salad with dressing | |
| Calories | 299kcal | 15% |
| Carbohydrates | 26g | 9% |
| Protein | 13g | 26% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 6mg | 2% |
| Sodium | 753mg | 31% |
| Potassium | 274mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 5077IU | 102% |
| Vitamin C | 9mg | 10% |
| Calcium | 116mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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