Salads
This Outback-inspired blue cheese wedge salad delivers the perfect balance of smoky bacon, tangy blue cheese, and crispy breading—just like the restaurant favorite.
The secret lies in achieving a golden, crunchy exterior on the wedge while keeping the inside tender and juicy, all topped with creamy blue cheese and crisp bacon bits for that signature Outback flair.
I've perfected this technique over years of testing, ensuring every bite delivers that satisfying crunch and rich, savory flavor.
The foundation of this salad starts with a crispy breaded wedge—lightly fried to a golden brown that contrasts beautifully with the cool, creamy blue cheese. The dressing is where the magic happens: a tangy ranch-based sauce that ties everything together without overpowering the bold flavors.
What sets this recipe apart is the smoky bacon, which adds depth and a satisfying crunch that complements the creamy cheese perfectly.
By the time you're done, you'll have a salad that looks and tastes like it came straight from Outback's menu—crispy, creamy, and packed with flavor.
The combination of textures and temperatures makes every bite exciting, from the crunch of the breaded wedge to the cool tang of the blue cheese and the smoky richness of the bacon. This is a dish that's as impressive to serve as it is delicious to eat.
Perfect for game day, a hearty lunch, or a special dinner, this blue cheese wedge salad is sure to become a crowd-pleaser. The best part? It's easier to make at home than you might think, with just a few key techniques to master.
Let's get started on creating this restaurant-quality dish in your own kitchen.
Ingredients for blue cheese wedge salad outback
Crispy wedges, smoky bacon, and creamy blue cheese—this salad packs restaurant-quality flavor with just 15 ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Iceberg Lettuce 🥬 | 1 whole | Romaine works too (crisp head preferred) |
| Blue Cheese Crumbles 🧀 | 1 ½ cups | High-quality, tangy blue cheese (Gorgonzola works) |
| Bacon 🥓 | 6 oz | Thick-cut, smoky flavor preferred (cook until crispy) |
| All-Purpose Flour 🌾 | 1 cup | For breading (lightly seasoned flour) |
| Panko Breadcrumbs 🍞 | ½ cup | Extra-crispy for perfect texture |
| Large Eggs 🥚 | 2 whole | Beaten for dredging |
| Butter 🧈 | ½ cup | Melted for frying (unsalted preferred) |
| Mayonnaise 🥛 | ½ cup | Full-fat for creaminess |
| Sour Cream 🥛 | ¼ cup | Full-fat for tangy richness |
| Buttermilk 🥛 | ¼ cup | For ranch tanginess |
| Dried Dill 🌿 | 1 tsp | Or 1 tbsp fresh chopped |
| Garlic Powder 🧄 | 1 tsp | Fresh minced preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for heat |
| Ranch Seasoning 🧂 | 1 tsp | Optional (or make homemade blend) |
The blue cheese is non-negotiable here—St. Agur blue cheese or Gorgonzola from the deli counter (pre-shredded lacks that perfect crumble). Costco or Whole Foods have the best quality, but any well-marbled blue cheese works. For the bacon, thick-cut smoked bacon gives that signature Outback smokiness—Oscar Mayer or Applewood are solid choices. The iceberg lettuce should be crisp and firm—avoid wilted heads. If you can't find iceberg, Romaine is the next best thing, but it's slightly less crisp.
No panko? Crushed cornflakes or matzo meal work in a pinch for extra crunch. Short on buttermilk? Mix 1 tbsp vinegar with 1/4 cup milk—it's the same science. The ranch dressing can be store-bought (check for low-fat-free versions), but homemade is where the magic happens. Trader Joe's has a great pre-made ranch if you're in a hurry. For the breading, lightly season the flour with salt and pepper before mixing with panko—this ensures every bite has that perfect flavor punch.
Keep the blue cheese in its original packaging until ready to use—it absorbs fridge odors fast. Store leftovers in an airtight container for up to 3 days, but honestly, the bacon and cheese combo disappears quickly. For extra crispiness, reheat breaded wedges in a 350°F oven for 5 minutes—they taste even better the next day. The dressing keeps for 5 days in the fridge, but I always double it—it disappears fast with chips or on burgers.
Why You'll Love This Recipe
- No Chopping Chaos: I cut the iceberg into wedges once—that’s it. No wilting greens, no mess, just crispy lettuce that holds its shape like a champ, even when you’re racing to the door. The Outback version skips the salad spinner drama entirely.
- Crunchy-Creamy Magic: That crispy bacon-panko topping? Absolute genius. The flour-dredged bacon sticks to the breadcrumbs like glue, then gets toasted until it’s slightly caramelized—salty, crunchy, and melting into the tangy blue cheese underneath. Honestly, the first bite makes me question why I ever ate plain wedge salad.
- Game for Any Gathering: Pack it for lunch or slap it on a platter for a football watch party—this holds up everywhere. My college-age son took it to a dorm BBQ last week, and his roommate asked for the recipe. (Yes, even on a Tuesday night.)
- Leftovers That Don’t Suck: Unlike most salads, this tastes better the next day. The blue cheese softens just enough to get gooey, the bacon stays crisp, and the iceberg stays stubbornly crisp. I’ve reheated slices in the toaster oven for 30 seconds—crunch restored, flavor intact. Budget win, too: a single wedge feeds two for dinner and one for lunch.
Step-by-step instructions for blue cheese wedge salad Outback recipe
This smoky, tangy salad comes together in layers of crispy bacon, creamy dressing, and bold blue cheese.
Prepare the Crispy Bacon and Dressing Base
Start by cooking the 6 oz bacon in a skillet over medium heat until it reaches golden brown and crispy, about 8-10 minutes. Drain on paper towels, reserving 2 tablespoons of bacon fat in the pan—this adds incredible flavor to the dressing. While the bacon cools, whisk together the 0.5 cup mayonnaise, 0.25 cup sour cream, 0.25 cup buttermilk, 1 tsp ranch seasoning, 1 tsp garlic powder, 1.5 tsp salt, and 0.5 tsp black pepper in a bowl until smooth. The dressing should have a thick, creamy consistency—if it’s too thin, chill it for 15 minutes to thicken.
Crush the cooled bacon into small pieces and set aside. In the same skillet with reserved bacon fat, melt the 0.5 cup butter over low heat, then stir in 1 tsp dried dill until fragrant. Remove from heat and let cool slightly—this butter-dill mixture will be the finishing touch for the salad.
Create the Crunchy Breading and Assemble the Lettuce
In a shallow dish, combine the 1 cup all-purpose flour, 0.5 cup panko breadcrumbs, 1 tsp garlic powder, and 0.5 tsp black pepper. In another dish, beat the 2 whole large eggs until frothy. Cut the 1 whole iceberg lettuce lengthwise into 4 equal wedges, keeping the core intact to hold the shape. Pat each wedge dry with paper towels—this ensures the breading sticks perfectly.
Dip each lettuce wedge into the beaten eggs, letting excess drip off, then press into the flour-panko mixture, coating both sides evenly. Place the breaded wedges on a wire rack set over a baking sheet. Bake at 375°F for 8-10 minutes until golden and crispy. Watch closely—they’ll brown quickly! Let cool for 5 minutes before assembling.
Build the Salad Layers for Maximum Flavor
Spread 1.5 cups blue cheese crumbles evenly over the baked lettuce wedges, pressing gently so they adhere. Drizzle the creamy dressing generously over the blue cheese, letting it seep into the crispy breading. Top each wedge with the crushed bacon pieces, distributing them evenly. Finally, spoon the butter-dill mixture over the top and sprinkle with any remaining breading for extra crunch.
Serve immediately while the breading is still crisp and the dressing is warm from the lettuce. The contrast of smoky bacon, tangy blue cheese, and creamy dressing over crispy lettuce makes every bite unforgettable. For extra flair, garnish with fresh dill if using, or a pinch of black pepper for a final kick.
Pro Tips For Making Blue Cheese Wedge Salad Outback
- CRISP THE BACON LOW: The Outback version uses thick-cut bacon, and I learned the hard way—rushing it turns it rubbery. Cook at 275°F (135°C) until the edges curl at 180 seconds, then finish crisping. That middle stage is where flavor hides, and skipping it means sad, greasy bits.
- DRESS THE LETTUCE FIRST: Iceberg’s watery core ruins the crunch. Toss the wedges with a pinch of salt and let them sit in a colander for 10 minutes. Pat dry with paper towels—this keeps the panko coating from turning to mush when the dressing hits. (Yes, it’s tedious, but the texture difference is night and day.)
- STOP WHEN PANKO GLOWS: Dredging the bacon in flour then panko? Don’t walk away. Watch the panko like a hawk—it goes from golden to burnt faster than you think. Pull it at the first hint of color, then transfer to a wire rack. Letting it sit in the pan turns the crunch to a sad, greasy film.
- SALT THE BLUE CHEESE: That crumbly blue cheese needs a wake-up call. Sprinkle it with ½ teaspoon of kosher salt per cup and toss gently—it cuts the bitterness and makes it cling better to the bacon. I used to skip this, and the salad always tasted one-note. Now it’s the star.
Wine and beer pairings for these flavors
Bold Red Wine
For this rich, tangy salad, I always reach for a bold red wine like Cabernet Sauvignon or Syrah. The tannins in these wines cut through the creamy blue cheese and complement the smoky bacon beautifully.
A Napa Valley Cabernet with its dark fruit notes and firm structure is my go-to—it stands up to the salad's intensity while enhancing its flavors. Serve slightly chilled to let the wine's acidity refresh your palate between bites. 🍷
Crisp White Wine
If red wine isn't your preference, a crisp white like Chardonnay or Sauvignon Blanc works wonderfully. A well-balanced oaked Chardonnay from California adds a buttery richness that pairs perfectly with the creamy dressing, while an un-oaked Sauvignon Blanc from New Zealand brings bright citrus notes that cleanse the palate.
For extra flair, try a Viognier—its floral and stone fruit flavors create a delightful contrast with the blue cheese. 🍷
Hoppy IPA Beer
Beer lovers shouldn't miss out—an American-style IPA with its hoppy bitterness balances the salad's richness beautifully. The Citrusy, piney notes in a West Coast IPA (like Stone Ruination) cut through the creamy cheese and bacon, creating a refreshing contrast.
For a lighter option, a Belgian Witbier with its corianander and orange peel adds a fun, slightly spicy twist that pairs surprisingly well with the blue cheese. 🍺
Smoky Amber Ale
If you want something closer to the salad's smoky profile, an amber ale with caramel and toasted malt notes is perfect. Brands like Fat Tire or Samuel Smith's Nut Brown Ale provide a malty sweetness that complements the bacon and cheese without overpowering them.
The light body of these ales makes them easy-drinking, while their subtle caramel undertones enhance the overall experience. 🍺
Non-Alcoholic Pairings
For those avoiding alcohol, a sparkling apple cider with its crisp acidity and fruity notes works beautifully. Alternatively, a ginger beer with a hint of spice adds a refreshing kick that cuts through the richness.
For something more substantial, try a smoky black tea like Lapsang Souchong—its bold, smoky flavor mirrors the bacon and enhances the blue cheese's tanginess. 🍹
Pro Pairing Tip
Let your wine or beer breathe alongside the salad for 10-15 minutes before serving. This allows the flavors to open up and complement the dish more effectively.
I also recommend serving the salad slightly warm—this enhances the crispiness of the breaded wedge and makes the dressing more velvety, creating a perfect harmony with your beverage choice. 💡
Nutrition facts
Frequently asked questions
Can I make this salad ahead of time?
Yes, but assemble it just before serving. The breaded lettuce wedge stays crispy for 2-3 hours at room temperature, but the blue cheese and bacon toppings will soften. Prep the dressing and bacon separately, then combine everything 30 minutes before serving for maximum freshness. Store components separately in an airtight container.
What if I don't have iceberg lettuce?
Romaine is your best alternative—it's slightly less crisp but still holds up well. For extra crunch, lightly toast the lettuce wedges in the oven for 3-5 minutes at 375°F before breading. Avoid butter lettuce or spinach—they wilt too quickly and won't hold the breading properly.
How do I prevent the breading from getting soggy?
Pat the lettuce wedges completely dry before breading—any moisture will ruin the crispiness. Use a clean kitchen towel to press out all excess water. Also, bake the wedges on a wire rack instead of a baking sheet to allow air circulation. For extra insurance, sprinkle 1/4 tsp cornstarch into the flour mixture to absorb any remaining moisture.
Can I use pre-cooked bacon bits instead of fresh?
Just heat the pre-cooked bacon bits in a dry skillet for 2-3 minutes to restore crispiness. For maximum flavor, add a pinch of smoked paprika while reheating. The texture won't be quite as perfect as freshly cooked bacon, but it works in a pinch. Consider adding extra blue cheese crumbles to compensate for the flavor difference.
What makes this different from regular blue cheese salad?
Three key elements: the crispy breaded lettuce wedge (like Outback's signature style), the smoky bacon fat-infused dressing, and the butter-dill finishing touch. Regular salads often rely on pre-mixed dressings and lack the textural contrast of the golden breading. This version delivers that signature restaurant experience with a perfect balance of textures and temperatures.