Wedge Salad
A Wedge Salad is a classic dish featuring a crisp iceberg lettuce wedge topped with creamy dressing, bacon, tomatoes, and blue cheese.
Ingredients:
-
For the Salad:
- 1 head of iceberg lettuce
- 1 cup cherry tomatoes (a mix of red and small yellow tomatoes), halved
- 1/2 cup crumbled blue cheese
- 4-6 slices cooked bacon, crumbled
- Chives or green onions, chopped (for garnish)
For the Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Preheat the Grill:
Preheat your grill to medium-high heat. - Prepare the Romaine:
Cut the romaine lettuce heads in half lengthwise, leaving the root intact to hold the leaves together. - Brush with Olive Oil:
Brush the cut sides of the romaine halves lightly with olive oil. This will help prevent sticking to the grill and adds flavor. - Season:
Sprinkle salt and pepper over the cut sides of the romaine halves. You can also add other seasonings like garlic powder or your favorite herbs for extra flavor. - Grill:
Place the romaine halves, cut side down, on the preheated grill. Grill for 1-2 minutes, or until you see grill marks and the lettuce begins to wilt slightly. Be careful not to overcook; you want the romaine to still have a crisp texture. - Serve:
Carefully remove the grilled romaine from the grill and transfer it to a serving platter. Drizzle with balsamic glaze, sprinkle with grated Parmesan cheese, or squeeze some fresh lemon juice over the top if desired. - Enjoy:
Serve the grilled romaine immediately while it’s warm. It makes a fantastic side dish for grilled meats or a light and refreshing salad on its own.
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