Grilled Iceberg Wedge Salad
Serving Size 1 wedge
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.
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.
Now, for the grand finale: Crumble your bacon slices and divide among your plates. This makes for a beautiful presentation and is a fun way to start an outdoor dinner party!