Food and Recipes Dish Salad Grilled Wedge Salad with Buttermilk-Blue Cheese Dressing Be the first to rate & review! 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. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on April 14, 2020 Print Rate It Share Share Tweet Pin Email Photo: Greg Dupree; Prop Styling: Ginny Branch; Food Styling: Anna Hampton Active Time: 20 mins Total Time: 20 mins Yield: 4 serves Ingredients 2 1/2 ounces blue cheese, crumbled (about 2/3 cup) 1/4 cup mayonnaise 1/4 cup sour cream 1/4 cup whole buttermilk 1 1/2 teaspoons white wine vinegar 1 1/2 teaspoons fresh lemon juice (from 1 lemon) 3/4 teaspoon kosher salt, divided 1/2 teaspoon black pepper, divided 1 small (about 6 oz.) head iceberg lettuce, outer leaves removed, head quartered through the core 2 tablespoons olive oil 3 thick-cut bacon slices, cooked and cut into 1-inch pieces 2 tablespoons chopped fresh chives Directions 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. 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. Rate it Print