Nearly every ingredient in this wedge salad—excluding the creamy blue cheese dressing—sees some grill action.
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- Yields:
- 4 serving(s)
- Total Time:
- 20 mins
Ingredients
- 1/4 c. buttermilk
- 2 tbsp. sour cream
- 1 tbsp. white wine vinegar
- Kosher salt and pepper
- 3 beefsteak tomatoes (about 2 lb.)
- 1 head iceberg lettuce
- 6 oz. sliced bacon
- 1 tbsp. olive oil
- 2 scallions, thinly sliced
- 2 oz. blue cheese, crumbled (about 1/4 c.)
Directions
- Step 1Heat grill to medium-high.
- Step 2In a measuring cup or small bowl, whisk together the buttermilk, sour cream, vinegar, and 1/4 teaspoon each salt and pepper; set aside.
- Step 3Cut the tomatoes in half through the equator and quarter the lettuce so you have 4 wedges, leaving the root end intact (this will help the lettuce stay together while grilling).
- Step 4Turn the burners on one side of the grill off (or, if using charcoal, move the briquettes to one side of the grill); this will create one side of indirect heat (and help you rest easy about any flare-ups). Place the bacon on the side of the grill with no heat and cook, turning every couple of minutes until golden brown, 12 to 15 minutes. Transfer to a paper towel–lined plate and let cool (it will crisp as it cools), then break into pieces.
- Step 5Meanwhile, lightly brush the cut sides of the tomatoes and lettuce with the oil. Season the tomatoes with 1//4 teaspoon each salt and pepper. Place the tomatoes cut side down on the side of the grill with heat and grill just until charred, about 2 minutes; transfer to a cutting board. On the same side of the grill, cook the wedges just until charred, 1 to 2 minutes per cut side.
- Step 6Transfer the wedges to a platter. Cut the tomatoes into pieces and spoon around the wedges. Drizzle the salad with the dressing, then top with the bacon, scallions, and blue cheese.
PER SERVING 237 CAL, 15.5 G FAT (6 G SAT FAT), 31 MG CHOL, 686 MG SOD, 12 G PRO, 15 G CAR, 4 G FIBER
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