Morton's Restaurant Group, Inc. owns and operates Morton's of Chicago, a high-end steakhouse restaurant chain aimed at a business clientele, and Bertolini's Authentic Trattorias, a smaller chain offering Italian specialties in a casual dining atmosphere. At the end of 1998 Morton's Restaurant Group owned and operated 43 Morton's of Chicago and 12 Bertolini's units. All Morton's of Chicago restaurants were similar in style, concept, and decor, and were located in retail, hotel, commercial, and office building complexes in major metropolitan areas and urban centers. Catering primarily to business-oriented clients, Morton's of Chicago had an average per person check of about $65 in 1998. The Bertolini's restaurants offered white tablecloth service, with an average per person check of about $20. Morton's Restaurant Group also held a minority of stock in two other restaurant chains, Mick's and Peasant.

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Wedge Salad



WEDGE SALAD
Morton's Steakhouse

Serves 4

Salad:
2 heads iceberg lettuce
3/4 cup bacon bits
1/4 cup egg, hard-boiled, chopped
1/4 cup tomato, chopped
1/4 cup blue cheese
1 1/2 cups Morton's Blue Cheese Dressing (below)

Blue Cheese Dressing:
1 cup real mayonnaise
1/2 cup plus 1 tablespoons sour cream
2 tablespoons buttermilk
1/2 teaspoon Durkee Famous Sauce
1/4 teaspoon seasoned salt
alt and freshly ground black pepper
3.5 oz (about 1/4 cups) blue cheese, crumbled

Dressing: In a large mixing bowl, whisk together the mayonnaise and sour cream. Add the buttermilk, Durkee sauce, and seasoned salt. Whisk until well mixed. Season to taste with salt and pepper and whisk again. Using a rubber spatula, gently fold in the blue cheese. Transfer to a storage container with a tight-fitting lid and refrigerate for at least 1 day and up to 4 days.

Salad:  Remove any wilted outside leaves from lettuce head. Strike bottom of lettuce head on a flat surface to loosen core. Pull core out. Place lettuce head on cutting board and slice from top to bottom. Remove approximately one inch off each side, depending on the size of the head. Slice two 2-inch thick slices from center of head. Repeat with second head. Ladle dressing across wedge so that it runs over one side. In this order sprinkle: bacon bits, chopped egg, chopped tomatoes, and blue cheese over the top of the salad.


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