Mushroom Free Classic Steakhouse Wedge Salad
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Learn more →Ingredients
4 servings
For the salad
- 6 strips thick-cut bacon
- 1 large head iceberg lettuce
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
- 2 tbsp fresh chives, thinly sliced
For the blue cheese dressing
- ½ cup mayonnaise
- ⅓ cup sour cream
- ¼ cup buttermilk
- 1 tbsp white wine vinegar
- 1 tsp worcestershire sauce
- ½ tsp garlic powder
- ½ tsp onion powder
- 4 oz blue cheese, crumbled, divided
- salt and pepper, to taste
Instructions
- 1
Cook the bacon in a large skillet over medium heat, turning occasionally, until the fat is rendered and the strips are deep golden brown and crisp, about 10–12 minutes. Transfer to a paper-towel-lined plate and let cool, then roughly chop or crumble into bite-sized pieces.
- 2
In a mixing bowl, whisk together the mayonnaise, sour cream, buttermilk, white wine vinegar, Worcestershire sauce, garlic powder, and onion powder until smooth. Fold in half of the crumbled blue cheese, mashing some of it lightly with a fork so the dressing is creamy with some texture remaining. Season with salt and pepper, then refrigerate until ready to serve.
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