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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 314 |
| Total Fat | 30 g |
| Saturated Fat | 9 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 7 g |
| Cholesterol | 38 mg |
| Sodium | 460 mg |