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A circular gray platter topped with a grilled romaine wedge salad.
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4.25 from 4 votes

Grilled Romaine Wedge Salad for Two

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.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Salad
Cuisine: American
Keyword: Grilled Romaine, Wedge Salad
Servings: 2 salads
Calories: 357kcal
Author: sara a.
Cost: $5

Ingredients

For the Grilled Romaine Wedge Salad ::

  • 1 head romaine lettuce
  • 2 tbsp. olive oil (or grapeseed oil)
  • 1/3 cup blue cheese dressing
  • 1/4 cup chunky blue cheese crumbles (Maytag or Danish)
  • 1 cup cherry tomatoes, halved (or grape tomatoes)
  • 2 slices crunchy thick-cut bacon, chopped
  • 1/4 cup thinly sliced red onion
  • 2 tbsp. finely chopped chives
  • 1/4 cup roughly chopped french fried onions
  • pinch flaky sea salt
  • pinch freshly cracked black pepper
  • drizzle finishing olive oil optional

For the Small Batch Blue Cheese Dressing ::

  • 3 tbsp. creamy blue cheese (Maytag or Danish)
  • 1 1/2 tbsp. buttermilk
  • 1 1/2 tbsp. sour cream
  • 1 tbsp. mayonnaise
  • 1 tsp. red wine vinegar
  • 1/4 tsp. hot sauce
  • 1/8 tsp. garlic powder
  • 1/8 tsp. sugar
  • salt and black pepper to 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.

Nutrition

Serving: 1salad | Calories: 357kcal