Cracked Black Pepper Steakhouse Wedge Salad

Ingredients

• 1 iceberg lettuce (cut into four large quarters)
• bacon (black pepper-crusted and baked; amount not stated)
• cherry tomatoes (marinated with oil, vinegar, and seasonings; amounts not stated)
• oil (for marinating the tomatoes; amount not stated)
• vinegar (for marinating the tomatoes; type and amount not stated)
• seasonings (for the tomatoes; unspecified)
• shallots (fried until crispy)
• avocado oil (for frying the shallots; amount not stated)
• kosher salt (for seasoning the fried shallots and blue cheese mixture; amounts not stated)
• chives (finely chopped)
• blue cheese (for whipped blue cheese dollops; amount not stated)
• mascarpone cheese (for whipped blue cheese mixture; amount not stated)
• butter (for whipped blue cheese mixture; amount not stated)
• black pepper (cracked; for blue cheese mixture and ranch; amounts not stated)
• garlic (for the blue cheese mixture; amount not stated)
• buttermilk (for the blue cheese mixture; amount not stated)
• Worcestershire sauce (a few dashes, for the blue cheese mixture)
• ranch dressing (simple ranch with lots of black pepper; recipe and quantity not stated)
• ribeye steak (grilled, sliced, and served alongside the wedge; amount not stated)

Steps

1. 1

   Bake the black pepper-crusted bacon until crisp. Set aside for the salad topping; the source does not specify a temperature or baking time.

2. 2

   Marinate the cherry tomatoes with a little oil, vinegar, and seasonings. The source does not give the amounts or marinating time.

3. 3

   Finely chop the chives and set them aside for sprinkling over the salad.

4. 4

   Heat avocado oil for frying the shallots. Fry the shallots until crispy, then sprinkle them with kosher salt.

5. 5

   Cut the iceberg lettuce into four large quarters.

6. 6

   Mix the blue cheese with mascarpone, a little butter, and black pepper to make a creamier whipped topping.

7. 7

   Season the blue cheese mixture with a little salt and pepper. Add garlic and a little more pepper, then add buttermilk and a few dashes of Worcestershire sauce. Pipe the mixture onto the salad at the end.

8. 8

   Make a simple ranch dressing with plenty of black pepper. The source does not provide the ranch ingredients or quantities.

9. 9

   Grill the ribeye steak, then slice it. The source does not specify the grilling time, temperature, or doneness.

10. 10

    Arrange the iceberg quarters and add a little peppery ranch dressing.

11. 11

    Finish the wedges with the bacon, marinated tomatoes, crispy shallots, chopped chives, and piped blue cheese mixture.

12. 12

    Serve the sliced steak alongside the salad rather than on top of the wedge.

Notes

The post points to a link in the creator's bio for full recipe details, but that recipe text is not included here. Ingredient quantities, dressing formulation, and specific cooking temperatures and times are unavailable; do not infer them.

Nutrition per serving

• main
• salad
• dinner
• American
• grilled
• steak
• gluten-containing dressing possible