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–+ servings
A grilled romaine lettuce half is plated with a generous sprinkling of crumbled blue cheese, chopped tomatoes, and crispy bacon bits. The charred edges of the romaine give it a smoky appearance, and the salad is drizzled with creamy blue cheese dressing. A fork and knife rest on the white plate.
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Grilled Romaine Wedge Salad

A smoky, savory grilled romaine wedge salad with tomatoes, bacon, and a tangy blue cheese vinaigrette. Lighter than the classic, perfect for summer.
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 585kcal
Author: Nicole Gaffney

Ingredients

  • 3 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1-2 tablespoons finely chopped fresh chives plus more for garnish
  • salt and pepper to taste
  • ⅓ cup extra virgin olive oil plus more for brushing lettuce
  • 4 ounces tangy blue cheese such as Maytag
  • 1 large head of romaine lettuce outer leaves trimmed and quartered lengthwise OR two smaller heads of romaine, halved lengthwise
  • 8 strips of thick sliced bacon cooked and crumbled
  • 2 plum tomatoes diced

Instructions

  1. Make the vinaigrette by whisking together the vinegar, honey, chives, salt and pepper. Slowly drizzle in the olive oil while whisking, then continue whisking until it's emulsified. Crumble in the blue cheese and stir to incorporate. Set aside.
  2. Preheat a grill or grill pan to high heat.
  3. Brush the lettuce all over the cut side with oil, or you can opt to spray them with a cooking spray.
  4. Lay the lettuce wedges on the grill cut side down, and allow them to cook until nicely charred, about 2-3 minutes. If the lettuce was quartered, be sure to gently turn it to allow charring on the other cut side. If halved, leave it as-is.
  5. Carefully remove the lettuce from the grill and transfer to plates. Divide the blue cheese vinaigrette evenly among the 4 wedges, then top with bacon bits and tomatoes. Sprinkle with more chives if desired. Serve immediately.

Notes

  • Use only firm, tightly packed romaine hearts and avoid loose or floppy heads.
  • Always pat the lettuce dry with a paper towel before grilling for the best char.
  • Don’t walk away during grilling. Lettuce can burn fast!
  • Make the vinaigrette ahead of time and let it sit so the flavors can meld.
  • For the best texture, grill and serve immediately.

Nutrition

Calories: 585kcal | Carbohydrates: 7g | Protein: 16g | Fat: 55g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 28g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 806mg | Potassium: 315mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1144IU | Vitamin C: 5mg | Calcium: 161mg | Iron: 1mg
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