Recipe courtesy of Elena Besser

Grilled Wedge Salad with Parmesan Dressing

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  • Level: Easy
  • Total: 20 min
  • Active: 15 min
  • Yield: 4 servings
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!



  1. Preheat a grill or grill pan over high heat. If using a grill, lightly oil the grill grates.
  2. 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.
  3. 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.
  4. 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. 
  5. 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.