Outback-Style Blue Cheese Wedge Salad

Much like Outback's massive steaks and famous Bloomin' Onion, this wedge salad is huge: a quarter head of lettuce loaded with blue cheese dressing, bacon and a balsamic glaze. It's not exactly an Australian classic (in fact, the founders of the chain had never been to Australia before opening the first location), but fans don't seem to mind: The salad has been a hit since it appeared on the menu eight years ago.
  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

2/3 cup mayonnaise

2 teaspoons apple cider vinegar

2 tablespoons buttermilk

1/4 teaspoon sugar

2 tablespoons finely crumbled Danish blue cheese

Kosher salt and freshly ground pepper

2 tablespoons sugar

1 tablespoon balsamic vinegar

1 small head iceberg lettuce, trimmed and quartered

1 cup grape tomatoes, halved

1/4 small red onion, sliced

4 slices bacon, cooked and finely chopped

1/4 cup coarsely crumbled Danish blue cheese

Directions

  1. Make the dressing: Whisk the mayonnaise, vinegar, buttermilk and sugar in a small bowl. Stir in the blue cheese and season with salt and pepper. Refrigerate until chilled, about 30 minutes.
  2. Meanwhile, make the glaze: Combine the sugar, balsamic vinegar and 2 tablespoons water in a small nonstick skillet. Bring to a simmer over medium heat and cook, stirring occasionally, until thickened, about 5 minutes. Pour into a small bowl and let cool.
  3. Make the salad: Divide the iceberg wedges among plates. Spoon the dressing on top, letting it run down the sides. Drizzle all over with some of the glaze, about 1 teaspoon per wedge (you will not need all the glaze). Top with the tomatoes, red onion, bacon and blue cheese.
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