Outback Wedge Salad Blue Cheese (Print-Friendly Version)

Crisp lettuce, bacon, tomatoes, blue cheese, and balsamic come together for a delightfully fresh wedge salad.

# What You’ll Need to Make This:

→ Salad

01 - 1 head iceberg lettuce, cut into wedges
02 - 6 slices bacon, cooked until crispy and crumbled
03 - 1 cup cherry tomatoes, halved
04 - 1/4 cup red onion, finely chopped
05 - 1/2 cup blue cheese, crumbled
06 - Balsamic glaze, for drizzling

→ Dressing

07 - 1/2 cup heavy cream
08 - 1/4 cup mayonnaise
09 - 1/4 cup sour cream
10 - 1/4 cup blue cheese, crumbled
11 - 1 tablespoon Worcestershire sauce
12 - Salt, to taste
13 - Black pepper, to taste

# How to Prepare:

01 - Combine heavy cream, mayonnaise, sour cream, crumbled blue cheese, Worcestershire sauce, salt, and black pepper in a mixing bowl. Blend until smooth. Chill in the refrigerator for at least 30 minutes to allow the flavours to develop.
02 - Rinse iceberg lettuce thoroughly. Pat dry and cut the head into even wedges.
03 - Fry bacon slices until crisp. Allow to cool, then crumble into small pieces.
04 - Halve cherry tomatoes and finely chop red onion.
05 - Arrange lettuce wedges on plates. Drizzle generously with blue cheese dressing. Top with crumbled bacon, cherry tomatoes, red onion, additional crumbled blue cheese, and a drizzle of balsamic glaze. Finish with a sprinkle of black pepper.

# Extra Tips:

01 - Chill the dressing for several hours to enhance flavour integration.
02 - Adjust dressing consistency with a small amount of milk or cream if needed so it can permeate the lettuce.
03 - Use salt sparingly in the dressing, as blue cheese has a high sodium content.
04 - Finish with freshly ground black pepper for optimal flavour.

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