Take the classic wedge salad to the grill and serve up charred romaine topped with bacon and blue cheese.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4
Ingredients
3 slices bacon, chopped
1/3 cup mayonnaise
1/3 cup sour cream
1 tablespoon apple cider vinegar
Kosher salt and freshly ground black pepper
Olive or vegetable oil, for oiling the grill grates
2 hearts of romaine, halved lengthwise
1/4 cup crumbled blue cheese
Directions
- Prepare an outdoor grill for medium heat.
- Put the bacon in a small skillet over medium heat and cook, stirring occasionally, until crisp about 8 minutes. Transfer the bacon to a paper towel-lined plate and reserve the bacon drippings in the skillet.
- Whisk the mayonnaise, sour cream, vinegar, 1 teaspoon of reserved bacon drippings and a pinch of salt and pepper together in a small bowl.
- Brush the cut sides of the lettuce with additional bacon drippings and season with a pinch of salt and pepper. Lightly oil the grill grates. Grill the lettuce, without flipping, until lightly charred and wilted, about 2 minutes. Transfer to a serving platter. Pour the dressing over the lettuce and scatter the crisp bacon and blue cheese on top.
