I’m very into wedges these days. Whether it be a wedge heel or a wedge salad, you can count me in! We have been hosting our friends at the new house a ton, so I have been getting as creative as I can when it comes to grilling. Since we still don’t have a dining room table inside of our house currently, we’ve been utilizing our outdoor dining space as much as possible.
So when I recently had a few friends together, I thought it would be the perfect time to test my new recipe. I created these grilled wedge salads to accompany grilled steaks, corn and a watermelon and feta salad and the entire meal was a HUGE hit! Find my recipe below and on FromThePod!
- 1 head of iceberg lettuce
- 4 slices of bacon
- ¼ cup blue cheese crumbles
- 1 cup cherry tomatoes
- 1 shallot
- 3 mini multi-colored peppers
- balsamic vinaigrette
All ingredients can be found on Peapod.com and can be delivered to your door!
1. Heat up the grill or prepare a charcoal for direct grilling over medium heat. Remove the loosest outer leaves from the lettuce. Cut your iceberg lettuce into 4 quarters, being sure to cut on the core so that the lettuce stays together when you grill. With a brush, paint a thin coat of olive oil over the lettuce quarters. This will help achieve that nice char we are looking for. Place wedges on grill rack. Grill for 1 minute per cut side or until edges show grill marks. You don’t want to overcook, otherwise the lettuce will become soggy and wilted.
2. In a skillet, cook your bacon until dark and crispy. Blot on a paper towel and when crisp, break into small pieces and set in a bowl off to the side.
3. Use the bacon grease to fry your shallot ringlets. Fry until crisp, then remove and place on a paper towel to pick up excess oil.
4. Slice your tomatoes in half and your peppers into rings and place to the side.
5. Remove the wedges from the grill and place them on a plate. Top with tomatoes, bacon, peppers, shallots and blue cheese. Spoon dressing over the wedges and enjoy ASAP!