Description
A crisp and refreshing steakhouse-style wedge salad inspired by Ruth’s Chris, featuring iceberg lettuce topped with creamy blue cheese dressing, tomatoes, onions, and crunchy breadcrumbs.
Ingredients
- 1 large head iceberg lettuce, cut into 4 wedges
- 1/2 cup blue cheese dressing
- 1/3 cup blue cheese crumbles
- 1/2 cup cherry tomatoes, halved
- 1/4 cup finely sliced red onion
- 1/4 cup toasted breadcrumbs
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon freshly ground black pepper
Instructions
- Remove any damaged outer leaves from the iceberg lettuce and rinse the head thoroughly under cold water. Pat dry with paper towels.
- Cut the lettuce into four equal wedges through the core so each wedge holds together.
- Place each wedge on a serving plate with the cut side facing up.
- Spoon about 2 tablespoons of blue cheese dressing over each wedge, letting it drip slightly between the leaves.
- Sprinkle blue cheese crumbles evenly over the wedges.
- Add halved cherry tomatoes and sliced red onion on and around the wedges.
- Sprinkle toasted breadcrumbs over the salad for added crunch.
- Finish with chopped parsley and freshly ground black pepper.
- Serve immediately while the lettuce remains crisp.
Notes
- Use very cold iceberg lettuce for the crispiest texture.
- Homemade blue cheese dressing can enhance flavor.
- Toasted breadcrumbs add extra crunch but can be replaced with croutons.
- Additional toppings such as avocado, grilled chicken, or bacon-style toppings can be added.
- Assemble just before serving to keep the lettuce crisp.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 wedge
- Calories: 180
- Sugar: 3g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
