Copycat Outback Steakhouse Chopped Blue Cheese Salad

The first time I tried Outback Steakhouse’s Chopped Blue Cheese Salad, it was a revelation. I was a young, aspiring cook, still figuring out the nuances of flavor combinations. The cool, crisp lettuce, the tangy blue cheese, the sweet crunch of candied pecans, all tied together with a creamy vinaigrette – it was a symphony of textures and tastes. I spent the next few weeks trying to recreate it at home, never quite capturing that magic. This recipe is the culmination of years of tinkering, tasting, and tweaking, and I’m thrilled to finally share it with you.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Servings: 4
• Yield: 1 large salad
• Dietary Type: Vegetarian (can be modified)

Ingredients

• Candied Pecans
  • 1/3 cup sliced-lengthwise pecans
  • 1/2 teaspoon cinnamon
  • 1 tablespoon dark brown sugar
  • 1 1/2 teaspoons butter, melted
• Vinaigrette
  • 1/4 cup olive oil
  • 1/4 cup white vinegar
  • 1/4 teaspoon balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 2 tablespoons sour cream
  • 2 tablespoons chopped fresh basil
  • Salt & freshly ground black pepper, to taste
  • 1/2 cup crumbled blue cheese
• Salad
  • 3 cups chopped bibb lettuce or 3 cups butter lettuce
  • 3 cups chopped red leaf lettuce
  • 3 cups chopped iceberg lettuce
  • 1 green onion, chopped
  • 4 ounces angel hair pasta
  • Oil (for frying)
  • Crouton (optional)

Equipment Needed

• Baking sheet
• Parchment paper
• Whisk
• Large serving bowl
• Salad spinner
• Skillet
• Paper towels

Instructions

1. Preheat your oven to 375 degrees F (190 degrees C). This initial step gets you ready to make those perfectly caramelized pecans, adding a crucial layer of sweetness and texture to the salad.

2. Slice each pecan half into three lengthwise pieces. This creates smaller, more delicate pieces that will caramelize beautifully and distribute evenly throughout the salad.

3. In a small bowl, mix together the cinnamon and brown sugar. This creates a fragrant and flavorful coating for the pecans.

4. In a separate bowl, toss the pecans with the melted butter, then with the cinnamon/sugar mixture, tossing well to ensure a thorough coating. Make sure every piece is coated for maximum flavor.

5. Put the coated pecans on a parchment-lined baking sheet and bake for 5 to 8 minutes, until the sugar is caramelized. Watch them carefully – they can burn quickly! The pecans should be fragrant and golden brown.

6. Remove the baking sheet from the oven, slide the parchment together with the pecans off the sheet to cool, and set aside. Cooling them on the parchment prevents sticking and allows the caramel to harden slightly.

7. In a medium bowl, whisk together the olive oil, white vinegar, balsamic vinegar, Dijon mustard, sour cream, and chopped fresh basil for the vinaigrette. This is the heart of the salad’s flavor, so take your time to ensure it’s well-emulsified. Season with salt and freshly ground black pepper to taste.

8. Crumble the blue cheese and set aside.

9. Chop the lettuces into smallish, bite-sized pieces. Using a variety of textures and colors makes for a more appealing salad.

10. Use a salad spinner to thoroughly wash and dry the lettuces. This is crucial for preventing a soggy salad.

11. Slice the green onion.

12. Break the angel hair pasta into small, 2-inch pieces. This makes them easier to fry and eat.

13. Cook the pasta according to package directions until al dente. Al dente pasta will hold its shape better when fried. Drain well.

14. Heat oil in a skillet over medium-high heat. You’ll need enough oil to submerge the pasta pieces.

15. Fry the drained pasta in batches until crispy and golden brown. Be careful not to overcrowd the skillet, as this will lower the oil temperature and result in soggy pasta.

16. Drain the fried pasta on paper towels and cool. Cooling allows the pasta to crisp up even further.

17. Place the chopped lettuce in a large serving bowl (one large enough to toss the salad in).

18. Add the vinaigrette and toss thoroughly to coat, being careful not to overdress. You want just enough to coat the lettuce without making it soggy.

19. Sprinkle with the chopped green onion.

20. Break the cooled pecan slices apart and sprinkle them over the salad.

21. Finally, sprinkle the fried pasta and blue cheese crumbles over the salad. Serve immediately, with optional croutons.

Expert Tips & Tricks

• For an even deeper caramelized flavor, try using smoked paprika in the pecan mixture.
• If you’re short on time, you can use store-bought candied pecans, but making them from scratch is definitely worth the effort.
• To prevent the fried pasta from becoming soggy, make sure to fry it right before serving.
• Don’t be afraid to adjust the amount of blue cheese to your liking.
• If you find the vinaigrette too tangy, add a teaspoon of honey or maple syrup.
• For a creamier dressing, add another tablespoon or two of sour cream.
• Make the candied pecans and the vinaigrette up to 2 days in advance. Store them separately in airtight containers in the refrigerator.
• To make this dish more of a complete meal, add grilled chicken, steak, or shrimp.

Serving & Storage Suggestions

Serve this salad immediately after tossing to prevent the lettuce from wilting. It’s best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours, but the lettuce may become slightly soggy. It is not recommended to freeze this salad.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	30g	46%
Saturated Fat	10g	50%
Cholesterol	25mg	8%
Sodium	350mg	15%
Total Carbohydrate	40g	13%
Dietary Fiber	4g	16%
Sugars	10g	–
Protein	10g	20%

Variations & Substitutions

• Vegan: Substitute the butter with vegan butter, the sour cream with a plant-based alternative, and the blue cheese with a vegan blue cheese substitute or simply omit it.
• Gluten-Free: Use gluten-free angel hair pasta.
• Nut-Free: Replace the pecans with sunflower seeds or pumpkin seeds.
• Dressing Variation: For a lighter dressing, use Greek yogurt instead of sour cream.
• Cheese Variation: Substitute the blue cheese with gorgonzola, feta, or goat cheese.

FAQs (Frequently Asked Questions)

Q: Can I make this salad ahead of time?
A: It’s best to assemble and toss the salad right before serving to prevent the lettuce from wilting. You can, however, prepare the candied pecans and vinaigrette ahead of time.

Q: What if I don’t like blue cheese?
A: You can easily substitute it with another cheese like feta, gorgonzola, or even a shredded cheddar for a milder flavor.

Q: Can I use a different type of lettuce?
A: Absolutely! While the recipe calls for a combination of bibb, red leaf, and iceberg, you can use any lettuce you prefer, such as romaine, spinach, or mixed greens.

Q: Is there a substitute for the angel hair pasta?
A: Yes, you can use other thin pasta shapes, rice noodles, or even crispy fried wonton strips.

Q: How do I store leftover candied pecans?
A: Store leftover candied pecans in an airtight container at room temperature. They should stay crisp for several days.

Final Thoughts

This Copycat Outback Steakhouse Chopped Blue Cheese Salad is more than just a salad; it’s an experience. The combination of sweet, savory, crunchy, and creamy elements makes it a crowd-pleaser every time. I encourage you to try this recipe and customize it to your own tastes. Experiment with different cheeses, nuts, and dressings. Most importantly, have fun and enjoy the process. And when you do, please share your feedback and photos – I’d love to see your creations! This salad pairs beautifully with grilled chicken or steak, or try it as a side dish with your favorite burger. Bon appétit!