Steakhouses have the best wedge salads. I just had to learn how to recreate them at home. This steakhouse style wedge salad tastes just as delicious as the one at your favorite steakhouse!
Some steakhouse wedge salads are very simple and are just topped with blue cheese dressing and bacon. I went the extra mile. My wedge salad is topped with maple toasted walnuts, thick cut bacon, grape tomatoes, caramelized shallots, and homemade chunky blue cheese dressing. The end result is an irresistible wedge salad that your family will love.
The sweet and salty flavor combination of the maple syrup glazed walnuts and bacon is a nice treat, while the grape tomatoes add a fresh taste, and the carmalized shallots have a rich slightly sweet flavor.
The total preparation time for this salad is just about 20 minutes. You start by placing the bacon in the oven to cook. Next, you rinse the lettuce, toast the walnuts, caramelize the shallots, and slice the tomatoes.
This wedge salad is hearty enough to be a full meal, but you could also serve it alongside a steak or other meat. I think that it makes a nice lunch. If you happen to have some leftover steak, it would be delicious sliced and served on top of the wedge salad.
Instead of using a wedge of iceberg lettuce, I used Boston Lettuce. It has more flavor, I think that iceberg lettuce just tastes like water. Plus, Boston Lettuce has a softer texture, which I prefer. You can use iceberg, Boston Lettuce, or a head of any lettuce of your choosing.
I recommend making this easy from scratch blue cheese dressing. It takes only 5 minutes to prepare. It does taste even better if you let it sit in the fridge overnight, but you can eat it right away too.
Here is a link to the chunky blue cheese dressing recipe.
How to make Steakhouse Style Wedge Salads:
Steakhouse Style Wedge Salad
Ingredients
- 4 slices of Thick Cut Bacon
- 2 Shallots
- 1 tablespoon plus 1 teaspoon Butter
- ¼ cup White Wine
- ¼ cup Walnuts
- 1 tablespoon Maple Syrup
- a dash of Salt
- ½ cup sliced Grape or Cherry Tomatoes
- 1 head of Boston Lettuce
- ¼ cup Crumbled Blue Cheese
- Blue Cheese Dressing
Instructions
- Heat your oven to 375 degrees. Place the bacon on an aluminum foil-lined baking sheet, and bake until crispy. This will take about 15 minutes. Place the bacon on a paper towel to blot any excess grease.
- While the bacon is cooking, prepare the shallots and walnuts. Slice the shallots without making them too thin. Melt 1 tablespoon of butter in a skillet over medium heat. Once melted, add the shallot. Season with salt, and let saute for 1 minute. Then add the white wine, and let saute for about 5-6 minutes, until the white wine has been absorbed and the shallots have a light golden color. Set aside.
- Rinse the lettuce, and then slice it into four evenly sized wedges. Place on a towel to soak up any excess water.
- To toast the walnuts, melt a teaspoon of butter in a skillet over medium heat. Once the butter melts add the walnuts and toss in the butter. Add the maple syrup and a sprinkle of salt, and stir. Let the walnuts cook for about 2 minutes, until they start to smell toasted.
- Now that the bacon, shallots, and walnuts are ready it is time to assemble the salads. Place the wedges of lettuce on plates. Spoon blue cheese dressing over the wedges. Chop or crumble the bacon and add it on top of the wedge. Then add the tomatoes, shallots, walnuts, and crumbled blue cheese. Serve immediately.
Notes
