Steakhouse Style Butter Lettuce Wedges

Updated: Apr 4, 2019


Going out for a great steakhouse meal is always an exciting event, but these days, Tobin and I are lucky if we can sneak away to share a quick pizza, so steakhouse visits have become limited to birthdays and special celebrations. Luckily, it’s easy to recreate a great steakhouse style dinner at home! Dim the lights, turn up the jazz, open a full bodied red, grill up some prime steaks and make a couple of simple sides. This salad should definitely be on the menu! My take on the classic “wedge” is lighter and fresher than most standard steakhouse versions. I use tender butter lettuce in place of iceberg for added nutrients and improved flavor, but Boston Bibb Would be just as delicious! The springy buttermilk dressing that tops the salad is loaded with fresh herbs (sub tarragon or basil if you like). Plus, it features Greek yogurt in place of some of the mayo, making it much lighter than the thick, artery clogging dressings found at most steakhouses. The creamy dressing and crumbled stilton paired with the crunchy lettuce, tomatoes and bacon is a match made in salad heaven. This dish looks stunning assembled on a platter and tastes divine! Who really even needs the steak? Coco’s tip: this salad is best served very cold so leave the wedges and dressing in the fridge to chill until the very last minute. Enjoy!

prep time: 20 min. cook time: 5 min. serves: 4-6 (depending on the size of heads of lettuce)


INGREDIENTS

2 heads of butter or bibb lettuce

6 strips of bacon, cooked until crisp and chopped

1 cup cherry tomatoes, halved (quartered if large)

4 green onions, thinly sliced

4 oz Stilton or other blue cheese, crumbled


HERBY BUTTERMILK DRESSING

1/2 cup shaken buttermilk

1-1/2 tbsp tarragon vinegar

2 tbsp mayonnaise

2 tbsp plain Greek yogurt

1 tbsp chopped dill

1 tbsp chopped scallions

1 tbsp chopped parsley

1-1/2 tsp salt

1/2 tsp pepper *makes about 1 cup

INSTRUCTIONS

Make the dressing by combining all the ingredients in a glass measuring cup or bowl. Check for seasoning and cover in plastic wrap to chill in fridge. Prepare the lettuces by removing the bruised outer leaves from each head. Cut the heads into halves through the stem and then into quarters to create 8 equally sized wedges. Carefully rinse and drain on paper towels. When they are dry, arrange them on a round or rectangular platter. Spoon the dressing over the tops of the wedges (I use about 3/4 cup), sprinkle with the crumbled blue cheese, tomatoes, bacon and green onions. Season with a little more coarse salt and freshly ground black pepper. Serve immediately alongside a juicy steak!


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