Grilled Iceberg Wedge?

Charring the iceberg lends a new dimension to an old favorite!
Charring the iceberg lends a new dimension to an old favorite!

Yep, summer is coming to a close and that  means it’s time to get a last hurrah of sorts on the grill. I mean, grilling everything from salad to dessert! Yes, I said salad! Want to know how I did it? Here it goes:

  • 8 oz. thick cut bacon, cut into lardons
  • 3 oz.  blue cheese, may I suggest Roquefort
  • 1/2 cup buttermilk
  • 1 teaspoon Worcestershire sauce
  • 3 Tbs. sour cream
  • 1 Tbs. fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. finely chopped green onion or thinly sliced chives
  • 1 head iceberg lettuce, toss the outer leaves, and cut into quarters with the core intact
  • 2 Tbs. extra-virgin olive oil
  • 2 vine ripened or heirloom tomatoes, chopped
  • 1/2 cup finely shredded sharp cheddar cheese
 Prepare a charcoal or gas grill fire for direct grilling over medium heat (350°F).

Fully cook bacon, but do not make it too crisp! Set aside on paper towels to drain.

In a small bowl, mash the blue cheese with a fork. Add the buttermilk, sour cream, Worcestershire sauce,  and lemon juice and whisk to combine. Season with 1 tsp. salt and several grinds of pepper. Stir in the chives or green onion.

Put the iceberg on a baking sheet, drizzle with the olive oil, toss gently to coat evenly, and season with salt. Place the iceberg on the grill cut side down and grill until nicely marked, 1-1/2 to 2 minutes. Turn and mark on the other cut sides, about 2 minutes more.

Transfer the grilled iceberg to a platter or individual plates. Spoon a generous amount of the dressing on top, then scatter with the bacon, cheese, and tomato. Serve immediately, passing any remaining dressing at the table.

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