Classic Steakhouse Wedge Salad With
Steffani’s Best Gorgonzola & Bacon Dressing
Recipe Steffani Adaska, 2013
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
1 large head of Iceburg lettuce, outer leaves removed and discarded.
2 plum tomatoes, cored, diced
½ small red onion, sliced thinly (optional)
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.