Grilled Salad Wedges
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.
Calories:
Ingredients
- 1 Romaine Lettuce (makes 2 salads wedges)
- 1 drizzle Olive Oil
- 1 pinch Salt
Toppings
- 1 handful Cherry Tomatoes - halved
- 1 slice Cooked Bacon - chopped (per salad wedge)
- 1 TBSP Blue Cheese Crumbles (or shredded cheese of choice)
- ΒΌ cup Creamy Blue Cheese Dressing (per salad wedge)
- Chives for garnish
Instructions
- 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.
