1/18/2024 0 Comments Outback wedge salad recipe![]() ![]() Remove to a plate lined with paper towels. Cut the bacon into pieces and cook the bacon in a skillet until crisp. Refrigerate for at least 30 minutes, or can be made several days in advance. Spoon the dressing on top, letting it run down the sides. Add all of the dressing ingredients to a medium bowl and stir well to combine. 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. ![]() A little less for medium rare, and a little longer for medium well. Grill the filets for 4-5 minutes per side for medium. 2 head iceberg lettuce, cut into a wedge 1 cup grape tomatoes, cut into halves 2 cup red onion, chopped 6 slices cooked bacon, crumbled 2 cup blue cheese. Return the skillet with the bacon fat to the stove and decrease the heat to low. Rub some olive oil on each side of the steaks, and sprinkle both sides with a generous amount of salt and pepper. Outbacks wedge salads are the best of any of the chain reastaurants I have visited and this one in Frederick kept up the high standard (Balsamic reduction. 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. Brown, crumble and set aside: 6-8 strips BACON or keep it simple and use bacon bits. 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. Instructions: In a small saucepan combine, bring to gentle simmer and reduce to a thick syrup: 1/2 cup BALSALMIC VINEGAR. Add the remaining 1/3 buttermilk until the dressing reaches the desired consistency. Add 1/3 cup buttermilk, mayonnaise, sour cream, pepper, dill, and chives. Gently stir in the remaining 1/2 cup blue cheese and season with pepper. In the bottom of a medium bowl, combine the freshly pressed garlic clove, salt, and lemon juice. Add the half-and-half, mayonnaise, sour cream, Worcestershire, 1/2 cup of the blue cheese and whisk until smooth. If you're buying store-bought, we prefer the readily available Castello Danish Blue ($4.99, ), which has a nice balance of creamy and sharp notes.Make the blue cheese dressing: Stir together the grated garlic and lemon juice in a medium bowl to form a garlic paste. Add a touch of lemon juice to balance the rich creamy dressing and mix in the crumbled blue cheese. If you don't have any buttermilk, fake it to make it: Thin out plain unsweetened yogurt (not strained or Greek) with a splash of milk or water (start with 1 tablespoon per 1/3 cup). For the dressing, store-bought mayo is mellowed by sour cream, and buttermilk brings fresh tang. Because the wedge is all about cool crunch, Sarah Carey, our editorial director of food, says, "I refrigerate the lettuce until just before serving, so I get cold, crisp greens in every bite." She adds that iceberg's subtle sweetness stands up well to creamy blue cheese dressing that further defines the wedge salad. There's a clue in the name! A crisp wedge of iceberg lettuce is the foundation of this classic steakhouse salad. ![]()
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