Grilled Steakhouse Wedge Salad

Ingredients

• 2 heads iceberg lettuce, quartered lengthwise
• 4 slices thick-cut bacon, diced
• 1 pint cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup crumbled blue cheese
• 1/4 cup buttermilk
• 2 tbsp mayonnaise
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• Salt and freshly ground black pepper to taste
• Olive oil for brushing

Instructions

1. 1

   Preheat your grill to medium-high heat (about 400°F).

2. 2

   In a small bowl, whisk together the buttermilk, mayonnaise, white wine vinegar, Dijon mustard, salt, and pepper to create your blue cheese dressing.

3. 3

   Cook the diced bacon in a skillet until crispy; remove with a slotted spoon, reserving a tablespoon of bacon fat if desired for extra dressing flavor.

4. 4

   Brush the cut sides of the quartered iceberg lettuce with a light coating of olive oil.

5. 5

   Place the lettuce quarters, cut side down, directly on the hot grill grates and grill for 2-4 minutes per side, until lightly charred and slightly softened.

6. 6

   Arrange the grilled lettuce on serving plates, then top generously with the blue cheese dressing.

7. 7

   Scatter the crispy bacon, halved cherry tomatoes, and thinly sliced red onion over each salad.

8. 8

   Finally, sprinkle with crumbled blue cheese and serve immediately.