Get out of the kitchen and fire up the grill. Grilled salad wedges are a fun spin on an American favorite. The grill-marked warm romaine lettuce topped with cold creamy blue cheese or ranch dressing makes for the perfect summertime salad.
These individual salad boats are a great way to change up your salad routine. Below is the recipe for the original wedged salad, but don’t be afraid to make it your own and add your salad favorite toppings, sunflower seeds would add a delicious crunch.
If you’re feeding a crowd, it’s easy to grill these wedges ahead of time and set up a salad bar of all your toppings, letting your guests choose what they want.
Grilled Salad Wedges:
Lettuce: Most of the time you will see salad wedges served with iceberg lettuce, however I like romaine lettuce on the grill, it stands up to the heat better. One head of romaine lettuce will make two servings. Trim off the bottom stem and cut down the middle. It’s important to rinse the lettuce and pat dry with a paper towel.
Toppings: Authentic salad wedge toppings are tomatoes, cooked and chopped bacon, blue cheese crumbles, and creamy blue cheese dressing. Not a fan of blue cheese? You can substitute blue cheese crumbles with shredded cheddar cheese or any other favorite cheese that has a sharp or tangy flavor. Top with a creamy ranch or avocado dressing .
Grilled Salad Wedges
- 1 Romaine Lettuce (makes 2 salads wedges)
- 1 drizzle Olive Oil
- 1 pinch Salt
- 1 handful Cherry Tomatoes – halved
- 1 slice Cooked Bacon – chopped (per salad wedge)
- 1 TBSP Blue Cheese Crumbles (or shredded cheese of choice)
- ¼ cup Creamy Blue Cheese Dressing (per salad wedge)
- Chives for garnish
- Trim most of the stem off the bottom, but keep a little piece to help hold the wedge together. Cut the romaine lettuce in half lengthwise to make two wedges. Rinse with cold water, pat dry. Sprinkle a pinch of salt and lightly drizzle with olive oil.
- Heat up your grill to medium heat. The goal is for it to be hot enough to slightly soften the lettuce and add grill marks. It was raining when I made this, so I used an indoor grill pan but keep your kitchen cool this summer and make it outside on the grill! Place your lettuce cut-side down and grill until grill marks appear, about 3 minutes. Flip and warm up the bottom-side, about 2 minutes. The lettuce should be warmed, slightly soft but still have a crunch.
- Pull off the grill and add toppings. The salad wedges should be served immediately once the dressing is added.