Ruth’s Chris Steak House Copycat Blue Cheese Dressing Recipe for Lettuce Wedge Salad (Bleu Cheese)
For those of you who have had the pleasure to go to a Ruth’s Chris Steak House — then you’ll know how good their Iceberg Lettuce Wedge Salad is! For those of you who haven’t had the experience – the next time you want to splurge — go treat yourself. The concept is simple: Iceberg Lettuce cut into a wedge with Blue Cheese (Bleu Cheese, or however you decide to spell it – although there is a difference), bacon and blue cheese – although you could (i suppose) get a different dressing. Why would you want to? I haven’t a clue.
Ruth’s Chris Steak House Menu describes it as:
A crisp wedge of iceberg lettuce on field greens, topped with bacon, bleu cheese and your choice of dressing.
Store bought blue cheese dressings are typically lacking in that high-end restaurant flair, so here’s a version I’ve adapted from other recipes posted. I used a combination of actual recipes and reviews / comments : Bill’s Blue Cheese Recipe from allrecipes.com, Food Network Kitchen’s Blue Cheese Recipe, and classic common sense to develop this. I also used lower fat alternatives so that you can eat in confidence without guilt!
My Ruth’s Chris Steak House Copycat Blue Cheese Dressing Recipe for Lettuce Wedge Salad (Bleu Cheese)
1/4 c. Low Fat Sour Cream (or non-fat / fat-free)
1/4 c. Hellman’s Mayonnaise (Canola Cholesterol Free Oil, Olive Oil, or other Light or Reduced Fat mayonnaise – Hellman’s preferred)
pinch of Coleman’s Dried Mustard
pinch of McCormick’s Granulated Garlic
pinch of fresh ground sea salt (or Kosher Salt)
fresh ground black peppercorn
1 TBSP fresh squeezed lemon juice (may use less depending on taste)
2.5-3 oz. blue cheese crumbles (from your grocery deli case)
Mix together well. Pour over (or put on the side) a wedge of iceberg lettuce with bacon crumbles.
And that’s it. I’ve been to many Ruth’s Chris Steak Houses in my life and this tastes just like it — without the $12 pricetag.
Enjoy it – and maybe buy yourself a filet mignon while you’re at it. You won’t be sorry for making this recipe!