Classic Steakhouse Wedge Salad With
Steffani’s Best Gorgonzola & Bacon Dressing
Recipe Steffani Adaska, 2013
Dressing:
4 ounces Gorgonzola, crumbled
6 strips bacon, cooked, drained and crumbled
1/3 cup sour cream
1/3 cup buttermilk
1/4 cup mayonnaise
1 tablespoon white wine vinegar
1/4 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
Salad:
1 large head of Iceburg lettuce, outer leaves removed and discarded.
2 plum tomatoes, cored, diced
½ small red onion, sliced thinly (optional)
Directions:
1. Cut head of lettuce in quarters. Place each quarter on chilled salad plates. Sprinkle with diced tomatoes and sliced red onion.
2. Put the Gorgonzola in a small mixing bowl and mash it with a fork. Add bacon bits, sour cream, buttermilk, mayonnaise, vinegar, Worcestershire and pepper. Stir to combine. Store in a glass jar, in the refrigerator for up to 1 week, or serve immediately over salad wedge.
Yield: 1 1/4 cups dressing
To learn more Steakhouse style recipes to go with this one, Sign Up for D.I.Y. Steakhouse Meal with Chef Steffani Adaska on Thursday, March 7th.
