I’m usually not a fan of iceberg lettuce — it’s basically crunchy water. But, I am a fan of a wedge salad layered in creamy blue cheese dressing topped with crispy bacon! So while I’ve grilled all types of lettuces (including grilled romaine, for which I’ve gained notoriety with my fans, friends, and family) I decided I needed to try to grill an iceberg wedge salad because everything is better with a little smoke and char from the grill
head of iceberg lettuce
container of grape tomatoes
strips of thick cut bacon
Blue Cheese Dressing (store bought, or home made – recipe down below)
cup Greek Yogurt
cup Blue Cheese
cloves of garlic
white wine vinegar
Combine the dressing ingredients in a bowl, using a fork to break up the chunks of blue cheese, until somewhat uniform in consistency (there will be lumps—duh, this is blue cheese). Refrigerate the dressing until ready to move.
Go ahead and microwave your bacon for 3 minutes or until crispy so it will be ready to crumble on your lettuce when pulled off the grill.
Preheat your grill for medium direct heat, about 350 degrees. Spray the GrillGrates with Duck Fat Spray so your ingredients don’t stick.
Cut your iceberg wedge in half (you will then cut again when serving, but it is best to keep in halves for grilling), along with your tomatoes.
Grill the iceberg, inside part down, for about five minutes, until nice char marks have formed.
Grill your tomatoes on all sides to get as much flavor from the grill as possible. Once you’ve obtained nice char marks, remove them from the grill and let cool for a few minutes. TIP: line these on skewers to make them easier to grill AND remove!
Slice the iceberg halves again and you will end up with four wedges. Divide among four plates and then add your tomatoes.
Spoon your dressing generously over the lettuce.