Outback Steakhouse Balsamic Glaze Recipes

OUTBACK-STYLE BLUE CHEESE WEDGE SALAD

Outback-Style Blue Cheese Wedge Salad image

Much like Outback's massive steaks and famous Bloomin' Onion, this wedge salad is huge: a quarter head of lettuce loaded with blue cheese dressing, bacon and a balsamic glaze. It's not exactly an Australian classic (in fact, the founders of the chain had never been to Australia before opening the first location), but fans don't seem to mind: The salad has been a hit since it appeared on the menu eight years ago.

Provided by Food Network Kitchen

Categories appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2/3 cup mayonnaise
2 teaspoons apple cider vinegar
2 tablespoons buttermilk
1/4 teaspoon sugar
2 tablespoons finely crumbled Danish blue cheese
Kosher salt and freshly ground pepper
2 tablespoons sugar
1 tablespoon balsamic vinegar
1 small head iceberg lettuce, trimmed and quartered
1 cup grape tomatoes, halved
1/4 small red onion, sliced
4 slices bacon, cooked and finely chopped
1/4 cup coarsely crumbled Danish blue cheese

Steps:

Make the dressing: Whisk the mayonnaise, vinegar, buttermilk and sugar in a small bowl. Stir in the blue cheese and season with salt and pepper. Refrigerate until chilled, about 30 minutes.
Meanwhile, make the glaze: Combine the sugar, balsamic vinegar and 2 tablespoons water in a small nonstick skillet. Bring to a simmer over medium heat and cook, stirring occasionally, until thickened, about 5 minutes. Pour into a small bowl and let cool.
Make the salad: Divide the iceberg wedges among plates. Spoon the dressing on top, letting it run down the sides. Drizzle all over with some of the glaze, about 1 teaspoon per wedge (you will not need all the glaze). Top with the tomatoes, red onion, bacon and blue cheese.

OUTBACK STEAKHOUSE BALSAMIC GLAZE

OUTBACK STEAKHOUSE BALSAMIC GLAZE image

Categories Leafy Green Marinate Quick & Easy Salad Dressing

Number Of Ingredients 3

Ingredients

1/2 cup BALSALMIC VINEGAR
1/8 cup raw HONEY
1/4 teaspoon SEA SALT

Steps:

Brown, crumble and set aside: 6-8 strips BACON (choose organic or uncured Applegate Farms Sunday Bacon or Turkey Bacon) (optional) Prepare Heidi's Ranch Dressing (dairy-free, gluten-free and vegan). Prepare produce and set aside: 1 TOMATO diced 1/4 RED ONION thinly sliced 1 head ICEBERG LETTUCE quartered Assembly: On one large plate or on four individual serving dishes, arrange and top lettuce wedges evenly with and in this order, a spoonful (or two) of ranch dressing, tomato, red onion, bacon and a drizzle of the balsamic glaze. If you tolerate dairy, a spoonful of blue cheese crumbles tops this salad off perfectly! OR To make balsamic glaze: Bring 1 cup balsamic vinegar to a boil and reduce heat. Simmer about 10 minutes or until glaze coats the back of a spoon. Refrigerate any leftover glaze for up to 2 weeks.

BALSAMIC GLAZE

Balsamic Glaze image

This glaze is a must-have accompaniment to drizzle over fish, poultry, vegetables, pastas, salads, and even fruit. It can turn any dish from ordinary to extraordinary with its perfectly balanced, intense flavor of sweet and tangy. It adds a beautiful, deep pop of color to any dish to create a perfect, professional presentation. I make a large batch and have it on hand in the fridge at all times. Once you start adding this glaze to dishes you will become addicted and crave its intense flavor.

Provided by Sally J.

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 25m

Yield 10

Number Of Ingredients 2

Ingredients

2 cups balsamic vinegar
½ cup brown sugar

Steps:

Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.

Nutrition Facts : Calories 73 calories, Carbohydrate 18.2 g, Fat 0.1 g, Protein 0.2 g, Sodium 15.4 mg, Sugar 17.7 g

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