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.

Robby Melvin

Gallery

Greg Dupree; Prop Styling: Ginny Branch; Food Styling: Anna Hampton

Recipe Summary

active:
20 mins
total:
20 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat a gas grill to medium (350°F to 400°F). Meanwhile, mash cheese in a medium bowl using a whisk. Whisk in mayonnaise, sour cream, buttermilk, vinegar, lemon juice, and ¼ teaspoon each of the salt and pepper. Set aside dressing.

    Advertisement
  • Brush lettuce wedges evenly with oil, and sprinkle with remaining ½ teaspoon salt and ¼ teaspoon pepper. Place wedges, cut sides down, on oiled grates. Grill, uncovered, until lettuce edges are browned and grill marks form, about 3 minutes per cut side.

  • Transfer grilled wedges to a serving platter. Drizzle wedges evenly with dressing, and sprinkle with bacon and chives before serving.