BLT Wedge Salad
Recipe by Joe’s Seafood, Prime Steak & Stone Crab
This BLT Wedge Salad from Joe’s Seafood, Prime Steak & Stone Crab is a fresh twist on the steakhouse classic, and now you can make it at home! With crunchy iceberg, smoky bacon, juicy tomatoes, and creamy dressing, it’s everything you love about a BLT without the bread. Serve it up as a light lunch, hearty side, or crowd-pleasing starter!
BLT Wedge Salad
A classic wedge with a crispy BLT kick
Yield: 1-2 servings
Ingredients:
BLT WEDGE SALAD
¼ wedge of 1 head of iceberg lettuce
4 Tbsp. blue cheese dressing (see-sub recipe)
2-3 slices of bacon, cut into ½-inch pieces, cooked to your preference
2 hardboiled eggs, chopped
6 cherry tomatoes, halved
5 caesar croutons (see sub-recipe)
4 Tbsp. Joe’s Seafood vinaigrette (see sub-recipe)
2 Tbsp. blue cheese crumbles
BLUE CHEESE DRESSING
¾ cup sour cream
¾ cup mayonnaise
2 Tbsp. red wine vinegar
1 Tbsp. green onion, chopped
1 Tbsp. parsley, chopped
½ tsp. lemon juice
½ tsp. salt and pepper
½ Tbsp. sugar
6 Tbsp. blue cheese crumbles
JOE’S SEAFOOD VINAIGRETTE
¼ white onion, diced into ¼-inch pieces
2 Tbsp. red wine vinegar
1 Tbsp. sugar
¼ tsp. salt
¾ cup jarred roasted red peppers, drained and diced into ¼-inch pieces
½ Tbsp. minced chives
½ Tbsp. minced parsley
½ cup corn oil (or your favorite neutral oil)
3 hardboiled eggs, chopped
CAESAR CROUTONS
1 standard size baguette
4 Tbsp. clarified butter, melted
½ tsp. granulated garlic
½ tsp. dried parsley
½ tsp. salt
1⁄8 tsp. cayenne pepper
Method:
FOR CAESAR CROUTONS
1. Preheat the oven to 350°F.
2. Cut the crust off the baguette and tear into 1-inch square pieces.
3. Spread bread pieces onto a baking sheet.
4. Sprinkle garlic, parsley, salt, and cayenne pepper over the bread.
5. Drizzle with clarified butter and toss to coat evenly.
6. Bake for 5–7 minutes or until golden and evenly toasted.
FOR BLUE CHEESE DRESSING
1. Combine all blue cheese dressing ingredients except the blue cheese crumbles in a bowl.
2. Puree with an immersion blender (or food processor/blender) until smooth.
3. Fold in the remaining blue cheese crumbles.
FOR JOE’S SEAFOOD VINAIGRETTE
1. In a small bowl, combine red wine vinegar, sugar, and salt. Stir until dissolved and set aside.
2. In a separate bowl, mix together all other vinaigrette ingredients except the eggs.
3. Using a whisk, mix the vinegar mixture into the other vinaigrette ingredients.
4. Fold in the chopped eggs.
FOR BLT WEDGE SALAD
1. Place the iceberg lettuce wedge on a plate and layer it with all prepared ingredients in the following order: blue cheese dressing, chopped bacon, halved cherry tomatoes, chopped hard-boiled eggs, caesar croutons, Joe’s Seafood vinaigrette, and blue cheese crumbles.
