grilled wedge salad


  • 1 Cup mayonnaise

  • 1/4 Cup buttermilk

  • 4 Ounce blue cheese

  • 1 Clove garlic, minced

  • 1 Tablespoon parsley, chopped

  • To Taste salt and pepper

  • 2 Strips bacon

  • 1 Head romaine lettuce

  • 1 Tablespoon extra-virgin olive oil

  • 1/4 Teaspoon salt

  • 1 Pinch black pepper

  • 2 heirloom tomato

  • 8 Ounce crumbled blue cheese

  • 1 Scallions, sliced

  • 1 Tablespoon parsley, chopped

  • To Taste freshly ground black pepper




For the Dressing: Mix all ingredients for the dressing in a small bowl and set aside.


When ready to cook, start the Z Grill according to grill instructions. Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.


Lay bacon strips directly on the grill grate and cook for 10-15 minutes or until fat is rendered and bacon is crispy.


Brush romaine lettuce (halved) with olive oil and season with salt and pepper. Lay cut side down directly on the grill grate next to the bacon and cook 5-7 minutes until lightly browned and grill marks appear.


Remove bacon from the grill and chop into small pieces. Lay grilled romaine on a plate or serving dish and drizzle with dressing.


Top with chopped tomatoes, chopped bacon, blue cheese, sliced scallions, parsley, and fresh cracked black pepper. Enjoy!

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