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Grilled Salad Wedges

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Prep Time15 mins
Cook Time15 mins


  • 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)
  • 1/4 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.