Steakhouse Wedge Salad

1:25 PM, Aug 1, 2013   |    comments
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1 head iceberg lettuce

1 avocado, peeled, seeded and cut into thick wedges

1 small red onion, thinly sliced

1 or 2 ripe tomatoes

Bleu Cheese Vinaigrette:

3 T. red wine vinegar

1 T. fresh chives

2 tsp. minced shallots

1 tsp. Dijon mustard

1 tsp. minced garlic

6-8 T. good olive oil

2 oz. bleu cheese (about 1/4 cup)

kosher salt & pepper


Soak head of lettuce in water for 5 minutes. Remove from ice water and drain well. If you have a salad spinner, spin wedges after cutting to remove all water.

Place vinegar, chives, shallots, garlic, mustard in mixing bowl of blender. Blend together; slowly add olive oil, until emulsified. After dressing comes together, crumble in the bleu cheese and season with salt & pepper to taste.

Place lettuce wedges in salad bowl along with tomatoes, avocado and onion. Drizzle with dressing. May add grilled steak to make this a meal!

Presented by: Ron Watkins, The Grill at Highlands Row

Date: 7/31/2013

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