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Recipe from Simpler Savory

The recipe

Easy Low Carb Steakhouse Wedge Salad

Prep
15 min
Cook
15 min
Total
30 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
320

2× the original author values. Recipe yield: 4 servings.

calories
640

3× the original author values. Recipe yield: 4 servings.

calories
960
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1 large head iceberg lettuce — outer leaves removed, quartered through the core
  • 6 slices thick-cut bacon — roasted until crisp, crumbled
  • 1 cup cherry tomatoes — halved; keep modest for lower carbs
  • 1/4 cup red onion — very thinly sliced; soak in cold water to mellow (optional)
  • 1/4 cup blue cheese — crumbled, for topping
  • 1 fresh chives — finely sliced, for garnish
  • 1/4 tsp crushed red pepper flakes — optional, for heat
  • freshly ground black pepper — to finish
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream — optional for extra body
  • 1/3 cup buttermilk — more to thin as needed
  • 3 oz blue cheese — half mashed into dressing, half left in small crumbles
  • 1 tbsp lemon juice — or white wine vinegar, to taste
  • 1/4 tsp garlic powder — a light pinch, to taste
  • 1/4 tsp kosher salt — plus more to taste
  • 1/2 tsp black pepper — freshly ground, plus more to finish
  • 2 tbsp fresh chives — finely chopped

Instructions

  1. In a bowl, mash about half of the blue cheese with the mayonnaise and sour cream until mostly smooth with some streaks remaining.
  2. Whisk in buttermilk to reach a spoonable consistency, then add lemon juice, garlic powder, kosher salt, and black pepper.
  3. Fold in chopped chives and taste; add a few drops of vinegar or a splash more buttermilk to adjust tang and thickness as desired. Chill while prepping the salad.
  4. Roast bacon on a rack over a sheet pan at 400°F until crisp and deeply browned, 12–15 minutes. Cool, then crumble into chunky pieces.
  5. Remove any limp outer leaves, rinse the head under cold water, shake dry, and blot well. Trim a thin slice off the stem, then quarter the head through the core so each wedge stays intact.
  6. If you prefer milder onion, soak thin slices in cold water for 10 minutes, then drain and pat dry.
  7. Place each cold wedge on a chilled plate and spoon dressing generously over the cut sides so it seeps into the layers.
  8. Scatter bacon, tomatoes, and red onion over each wedge. Sprinkle remaining blue cheese crumbles and extra chives on top.
  9. Finish with freshly ground black pepper and a pinch of red pepper flakes if using. Serve immediately for maximum cold-crunchy bite.
  10. Dry lettuce thoroughly and chill plates so the dressing clings and the wedge stays crisp.

Notes

Store components separately. Keep dry iceberg wedges in an airtight container lined with paper towels up to 3 days. Dressing keeps in a jar up to 5 days and thickens as it chills. Bacon can be cooked 3–4 days ahead; re-crisp in a hot skillet or 400°F oven for a few minutes. Assemble just before serving; add tomatoes and final salt at the last minute to prevent weeping.

Source: https://simplersavory.com/easy-low-carb-wedge-salad/