Recipe courtesy of Elena Besser
Recipe courtesy of Elena Besser
Watch how to make this recipe.
Grilled Wedge Salad with Parmesan Dressing
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- Level: Easy
- Total: 20 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 254
- Total Fat
- 23 g
- Saturated Fat
- 5 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 6 g
- Cholesterol
- 13 mg
- Sodium
- 451 mg
Summer’s here and that means time to get grilling and enjoy the bounty of the season! This recipe is a lighter take on the classic wedge salad. Iceberg lettuce and avocado are quickly grilled and the cucumbers are chilled in an ice bath. To finish, drizzle a zippy and bright Parmesan vinaigrette. You’ll be making this salad all summer long!
- Level: Easy
- Total: 20 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 254
- Total Fat
- 23 g
- Saturated Fat
- 5 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 6 g
- Cholesterol
- 13 mg
- Sodium
- 451 mg
Ingredients
Directions
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25m
Easy
CLASS
- Preheat a grill or grill pan over high heat. If using a grill, lightly oil the grill grates.
- Put the cucumbers in a bowl of ice water. Toss the tomatoes with a three-finger pinch of salt in a medium bowl. Set aside.
- Brush the cut sides of the lettuce and avocado wedges with 2 tablespoons oil or reserved bacon fat. Grill until grill marks appear, 1 to 2 minutes per side.
- Put the lemon zest, lemon juice, mustard and Parmesan in a medium bowl or mason jar. Season with salt and pepper, add the remaining 1/2 cup oil and whisk or shake to combine. Adjust the seasoning to taste.
- Drain and pat dry the cucumbers. Place 1 tablespoon of the dressing in the center of each plate. Top with 1 lettuce wedge and a quarter of the remaining dressing, cucumbers and tomatoes. Place 1 slice of bacon and 1 avocado wedge on top of each iceberg wedge and secure with a steak knife. Shower with Parmesan, serve immediately and enjoy!
Cook’s Note
The lettuce and avocado can be grilled in advance and refrigerated for up to 2 hours, but make sure to coat the avocado in lemon juice to help keep it green.
