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.

Grilled Wedge Salad with Buttermilk-Blue Cheese Dressing
Photo: Greg Dupree; Prop Styling: Ginny Branch; Food Styling: Anna Hampton
Active Time:
20 mins
Total Time:
20 mins
4 serves


  • 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


  1. 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.

  2. 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.

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

Related Articles