Ruth’s Chris Steakhouse Wedge Salad

Remove the outer leaves of the iceberg lettuce and rinse the head thoroughly under cold water. Pat dry and cut into four equal wedges.
Place each wedge on a chilled serving plate for the best steakhouse-style presentation.
Spoon or drizzle blue cheese dressing generously over the top of each lettuce wedge.
Sprinkle blue cheese crumbles evenly over the dressing.
Add the crumbled bacon and halved cherry tomatoes across the wedges.
Finish with chopped fresh chives and a few turns of freshly ground black pepper.
If desired, lightly drizzle with balsamic glaze for an additional layer of flavor before serving.

Ranch Wedge: Substitute blue cheese dressing with creamy ranch for a milder flavor.
Avocado Addition: Add diced avocado for extra creaminess and freshness.
Grilled Wedge: Lightly grill the lettuce wedges for a smoky flavor before assembling.
Steakhouse Deluxe: Top with sliced grilled steak or crispy fried onions for a heartier salad.

Chill the lettuce wedges in the refrigerator for about 30 minutes before serving to keep them crisp and refreshing.
Use thick-cut bacon for the best smoky flavor and texture.
Crumble fresh blue cheese rather than pre-packaged crumbles for richer taste.
Serve on chilled plates to maintain the classic steakhouse experience.
Cut the core slightly at the base if needed so the wedges sit flat on the plate.