Recipe courtesy of Food Network Kitchen

Grilled Wedge with Bacon and Blue Cheese

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Grill chunks of romaine lettuce for a slightly charred version of the classic wedge salad.
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  • Level: Easy
  • Total: 25 min
  • Active: 10 min
  • Yield: 4-6
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  1. Preheat a grill or grill pan over medium-high heat until hot, about 15 minutes.
  2. Cook the bacon in a skillet over medium heat until crisp, about 8 minutes. Transfer the bacon to a paper-towel-lined plate, reserving the fat in the pan.
  3. Meanwhile, stir together the blue cheese, mayonnaise, sour cream, lemon juice, 1/4 teaspoon salt and a couple turns of pepper in a small bowl.
  4. Brush the romaine hearts with the reserved bacon fat and grill until just charred on both sides, about 2 minutes. Serve the grilled lettuce drizzled with the dressing and sprinkled with the bacon.
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