grilled wedge salad
INGREDIENTS
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
PREPARATION
Steps
1
For the Dressing: Mix all ingredients for the dressing in a small bowl and set aside.
2
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.
3
Lay bacon strips directly on the grill grate and cook for 10-15 minutes or until fat is rendered and bacon is crispy.
4
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.
5
Remove bacon from the grill and chop into small pieces. Lay grilled romaine on a plate or serving dish and drizzle with dressing.
6
Top with chopped tomatoes, chopped bacon, blue cheese, sliced scallions, parsley, and fresh cracked black pepper. Enjoy!