Grilled Iceberg Wedges with Buttermilk-Basil Dressing
A refreshing twist on the classic wedge salad featuring grilled iceberg lettuce topped with a creamy buttermilk-basil dressing and crispy bacon pieces. The grilling adds a subtle smoky flavor while maintaining the lettuce's signature crunch.
Ingredients
- •3 strips bacon
- •½ cup buttermilk
- •½ cup sour cream
- •1 tablespoon white wine vinegar
- •2 tablespoons basil
- •1 to taste salt
- •1 to taste black pepper
- •1 head iceberg lettuce
- •2 tablespoons vegetable oil
- •for brushing
Cooking Instructions
- 1.
Light a grill and preheat for at least 10 minutes or preheat a grill pan. In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until browned and crisp but still slightly chewy, about 5 minutes. (You could do this in a cast-iron skillet right over the grill).
15 min
- 2.
In a medium bowl, whisk the buttermilk with the sour cream, vinegar and basil. Season with salt and pepper.
5 min
- 3.
Brush the cut sides of the iceberg wedges with oil and season with salt. Grill over moderately high heat until the edges are browned and grill marks form, 1 to 2 minutes. Turn to brown the other cut side, 1 to 2 minutes longer.
4 min
- 4.
Transfer the wedges to a platter and drizzle with half of the dressing. Sprinkle with the bacon and serve, passing the remaining dressing at the table.
2 min
