A twist on the classic wedge salad! This grilled romaine wedge salad is packed with flavor and classic wedge salad toppings, and is perfect for two people.
1/4cupchunky blue cheese crumbles(Maytag or Danish)
1cupcherry tomatoes, halved(or grape tomatoes)
2slicescrunchy thick-cut bacon, chopped
1/4cupthinly sliced red onion
2tbsp.finely chopped chives
1/4cuproughly chopped french fried onions
pinchflaky sea salt
pinchfreshly cracked black pepper
drizzlefinishing olive oiloptional
For the Small Batch Blue Cheese Dressing ::
3tbsp.creamy blue cheese(Maytag or Danish)
1 1/2tbsp.buttermilk
1 1/2tbsp.sour cream
1tbsp.mayonnaise
1tsp.red wine vinegar
1/4tsp.hot sauce
1/8tsp.garlic powder
1/8tsp.sugar
salt and black pepperto taste
Instructions
For the Grilled Romaine Wedge Salad ::
Wash and thoroughly dry the head of romaine lettuce. Slice the head of romaine in half lengthwise.
Oil the grates of the grill (or grill pan).* Turn the grill (or grill pan) to medium-high heat.
Brush both the cut sides and back sides of the romaine halves with oil. Grill on each side for 2-3 minutes, until grill marks have formed. Transfer the romaine to a large platter.
Divide the blue cheese dressing between the salads, then divide the remaining toppings between each salad.
Sprinkle a touch of flaky sea salt onto each salad, then generously top with freshly cracked black pepper and a drizzle of finishing olive oil (if desired).
For Small Batch Blue Cheese Dressing ::
Mash the creamy blue cheese into the buttermilk and sour cream until fully combined. Stir in the mayonnaise until creamy.
Stir in red wine vinegar, hot sauce, garlic powder, and sugar. Taste, and season with salt and pepper. Set aside to blend while you make the grilled romaine salad, if possible.
Notes
*To oil the grill grates, pour 1-2 tablespoons of oil onto a folded paper towel, and rub the oil onto the grill grates.