We've all had those yummy wedge-style salads that are so popular at steakhouses. Mike and I have some very special guests coming to dinner in a couple of weeks and a wedge salad is on the menu. So we wanted to perfect our recipe before we serve this to our guests.
Here's what we came up with:
Homemade Bleu Cheese Dressing (four to six salads)
1 cup of good mayonnaise
1/2 cup sour cream
1/2 cup of half and half
1 Tbsp of citrus champagne vinegar
1/2 to 3/4 cup (depending on preference) of your favorite bleu cheese, crumbled
Season generously with salt and fresh ground pepper
Combine all ingredients and let rest in fridge for a couple of hours before serving.
For the salads we used one head of iceberg lettuce and cut it into four wedges, these made huge salads and we could have easily made 6 salads... but in true steakhouse style, go big or go home.
Make sure your lettuce is fresh, chilled, and very crisp.
Arrange wedges on plates.
Spoon dressing generously over wedges.
Garnish with more bleu chees crumbles, crumbled bacon, sliced baby heirloom/grape/cherry tomatoes, and finish with a drizzle of balsamic vinegar.
Notes: If you want a lower fat option use reduced fat mayo and fat free half and half. Don't use reduced fat sour cream as the flavor is simply not there. Use top quality bleu cheese, we used Maytag.
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