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Dress Up Dinner with a Grilled Wedge Salad

Dress Up Dinner with a Grilled Wedge Salad



  • 1 head of iceberg lettuce
  • 4 slices of bacon
  • ¼ cup blue cheese crumbles
  • 1 cup cherry tomatoes
  • 1 shallot
  • 3 mini multi-colored peppers
  • balsamic vinaigrette


1. Heat up the grill or prepare a charcoal for direct grilling over medium heat. Remove the loosest outer leaves from the lettuce. Cut your iceberg lettuce into 4 quarters, being sure to cut on the core so that the lettuce stays together when you grill. With a brush, paint a thin coat of olive oil over the lettuce quarters. This will help achieve that nice char we are looking for. Place wedges on grill rack. Grill for 1 minute per cut side or until edges show grill marks. You don’t want to overcook, otherwise the lettuce will become soggy and wilted.

2. In a skillet, cook your bacon until dark and crispy. Blot on a paper towel and when crisp, break into small pieces and set in a bowl off to the side.

3. Use the bacon grease to fry your shallot ringlets. Fry until crisp, then remove and place on a paper towel to pick up excess oil.

4. Slice your tomatoes in half and your peppers into rings and place to the side.

5. Remove the wedges from the grill and place them on a plate. Top with tomatoes, bacon, peppers, shallots and blue cheese. Spoon dressing over the wedges and enjoy ASAP!
Recipe by Sarah Phillips of