Grilled Wedge Salad with Buttermilk-Blue Cheese Dressing
Salad on the grill? You bet! These tasty grilled wedge salads make a fun and unexpected start to a summertime meal and they couldn’t be easier to make. Unlike kale or romaine, iceberg lettuce is made for the grill because its high water content keeps it from drying out and shriveling over the flames. Simply brush the cut sides of the lettuce wedges with olive oil before you put them on the grill, and keep a close eye on them as they cook—they can go from nicely charred to burnt in minutes. Like any wedge salad, this one is all about the rich and creamy salad dressing. The indulgent Buttermilk-Blue Cheese Dressing can be prepared up to two days in advance and stored, covered, in the refrigerator. Stir it well before drizzling over the lettuce. You’ll love how well it pairs with the hint of smoke and char from the grill, the crispy bacon, and the crunchy lettuce.