Steakhouse Romaine Wedge Salad Recipe
User Reviews
5
Steakhouse Romaine Wedge Salad Recipe
Description
The Steakhouse Romaine Wedge Salad Recipe centers on crisp romaine lettuce hearts halved and dressed with creamy blue cheese dressing, either homemade or storebought. Toppings include smoky crumbled bacon, sharp red onion or pickled variety, juicy cherry tomatoes, sweet candied pecans, and crumbled blue cheese for pungent richness.
The salad finishes with a drizzle of balsamic glaze, which provides a sweet acidity balancing the creamy and savory elements. The homemade dressing blends mayonnaise, buttermilk, onion and garlic powders, parsley, red wine vinegar, and blue cheese crumbles for a thick and flavorful complement.
This wedge salad works well as a steakhouse-inspired side dish or light meal component. Variations include grilling the romaine for smoky notes, substituting cheeses or nuts, or swapping dressings for differing profiles. The recipe also offers tips for storing ingredients separately to maintain freshness when preparing ahead.
Serving immediately is best to preserve the crispness of the lettuce and the balance of textures in this composed salad.
Ingredients
- 2-3 romaine lettuce halved, rinsed, patted dry, hearts
- 1/2 cup bacon bits cooked, crumbled
- 1/2 cup red onion chopped, or use pickled red onions
- 1/2 cup cherry tomato halved, or grape tomatoes or any fresh tomato, diced
- 1/2 cup pecans chopped, regular pecans may be substituted, candied
- 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.
Notes
- For best freshness, store salad ingredients separately and add dressing and glaze just before serving.
- Chilling salad plates before serving helps keep the salad crisp longer.
- Balsamic glaze can be made by reducing balsamic vinegar over low heat until thickened and stored airtight.
- Blue cheese may be substituted with other creamy cheeses like goat cheese or feta, and dressing swapped accordingly.
- Grilled romaine adds a smoky flavor and sweetness; brush with oil before grilling briefly.
- Try different nuts such as sugared almonds or walnuts to vary texture and sweetness.
- For a holiday twist, use pomegranate molasses in place of balsamic glaze and add dried cranberries and pomegranate seeds.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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