Blue cheese: If you are more of a fan of blue cheese dressing, feel free to use your favourite store-bought blue cheese dressing, or this homemade blue cheese dressing too!.Fiesta ranch: Instead of this classic ranch dressing, switch it up with homemade salsa ranch!.Whole milk: You can use buttermilk, or half and half cream in place of whole milk.Sour cream: Substitute sour cream with Greek yogurt, for a similar tangy flavour.Thick cut bacon: Feel free to use turkey bacon, pancetta, or even omit the bacon for a fully vegetarian recipe. Iceberg lettuce: You can use romaine, or bibb lettuce instead of iceberg lettuce, if you prefer.If your tomatoes are very seedy or watery, remove the seeds with a spoon before dicing the tomatoes. The easiest way to cut bacon into lardons is to cut it straight out of the fridge, or to put it in the freezer for 15-20 minutes prior to cutting it. It is easiest to cut cold bacon! Because of the fat content of bacon, if it is left out for too long, or comes into extended contact with your hands, it will soften. Spices and herbs: You will need garlic and onion powder, fresh dill, and chives.Ī full list of ingredients with measurements is located on the recipe card, below.I still recommend using full fat sour cream, as the texture is thicker compared to reduced fat varieties. Sour cream: Sour cream adds a good tang to the dressing, and cuts some of the fattiness of the mayonnaise.For that reason, I recommend using a good quality mayonnaise that you know and love. Mayonnaise: This ranch dressing is mayonnaise based.You can use reduced sodium, regular cut, or just your favourite bacon variety. Thick cut bacon: I like to use thick cut bacon for this salad, as it adds good chunks of meatiness as a topping, even after crisped.They add more substance, without too much liquid of mushiness. Beefsteak tomatoes: I recommend using a firmer variety of tomatoes, such as hot house or beefsteak.Iceberg lettuce: Iceberg lettuce is the ideal lettuce for a wedge salad, as it has good surface area when quartered, a neutral flavour, and a great crunch element.You likely have everything you need in the fridge and pantry, to have this on the table today! Ingredients The flavours are bright, and creamy!Īpproachable ingredients! You do not need to go out of your way to purchase fancy ingredients for this salad. No fancy prep work is required to make this steakhouse inspired salad.įlavourful dressing! This salad, unlike a lot of steakhouse wedge salads, is dressed with an herbaceous ranch dressing instead of a blue cheese dressing. Minimal prep work! One of the best things about wedge salads is how low effort and low maintenance they are. Dressed with a delicious homemade ranch dressing instead of classic blue cheese, this salad comes together in under 15 minutes! Served with a perfectly seared steak, and creamy mashed potatoes, the steakhouse can come straight to your kitchen! Jump to: Finish with the bacon.A steakhouse style wedge salad is a classic side dish, that is incredibly simple to make at home! Fresh, crisp lettuce gets topped with salty, crunchy bacon, and ripe, sweet tomatoes. Spoon the dressing on top, letting it run down the sides. Put the iceberg wedges on a large serving platter and top with the scallions and tomatoes. Remove from the heat and add the bacon back in to keep it warm. Add the tomatoes, sprinkle with salt and pepper and cook, shaking the pan often, until slightly softened and a few of the skins are split, about 2 minutes. Add the smashed garlic clove and more oil if necessary and cook for 1 minute to infuse the oil. Return the skillet with the bacon fat to the stove and decrease the heat to low. Transfer the bacon to a paper towel-lined plate with a slotted spoon. Reduce the heat to medium and cook until golden and crispy, stirring often, 10 to 12 minutes. Refrigerate until ready to use.įor the salad: Put the oil and bacon in a large skillet and heat over medium-high heat until it starts to sizzle. Gently stir in the remaining 1/2 cup blue cheese and season with pepper. Add the half-and-half, mayonnaise, sour cream, Worcestershire, 1/2 cup of the blue cheese and whisk until smooth. Make the blue cheese dressing: Stir together the grated garlic and lemon juice in a medium bowl to form a garlic paste.
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