Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Grilled Wedge with Bacon and Blue Cheese
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- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: 4-6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 274
- Total Fat
- 26 g
- Saturated Fat
- 8 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 7 g
- Cholesterol
- 36 mg
- Sodium
- 360 mg
Grill chunks of romaine lettuce for a slightly charred version of the classic wedge salad.
- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: 4-6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 274
- Total Fat
- 26 g
- Saturated Fat
- 8 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 7 g
- Cholesterol
- 36 mg
- Sodium
- 360 mg
Ingredients
Directions
- Preheat a grill or grill pan over medium-high heat until hot, about 15 minutes.
- 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.
- 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.
- 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.
