Appetizers & Snacks, Side Dishes
Grilled Iceberg Wedge Salad with Blue Cheese
Recipe by Melissa Celli
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Most people hear the words “grilled salad,” and the first thing they say is, “Warm lettuce?” My response to that is yes, grilled lettuce is awesome! Char influences the flavor of lettuce the same way it influences the flavor of proteins and vegetables. The flavor is one thing, but the contrast in temperatures, while different, is a revelation. Here, we took a classic steakhouse salad and changed the game by grilling the lettuce and tomatoes. Try it and see whether your perception of grilled salads changes. —Melissa Celli
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- 1 head iceberg lettuce, cut into 4 wedges
- 4 tablespoons canola oil, divided
- Kosher salt
- Freshly ground black pepper
- 1 pint cherry tomatoes, halved
- 1/4 cup prepared blue cheese dressing
- 1/4 cup blue cheese crumbles
- Croutons (optional)
Utensils
- Grill Grate
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Step 1
Insert the Grill Grate and close the hood. Select GRILL, set the temperature to MAX, and set the time to 8 minutes. Press the dial to begin preheating.
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Step 2
Coat the lettuce wedges with 2 tablespoons of canola oil and season with salt and pepper.
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Step 3
When the unit beeps to signify it has preheated, place the wedges cut-side down on the grill. Leave the hood open and cook for 2 minutes. After 2 minutes, flip the wedges and cook for 2 minutes more. When cooking is complete, transfer the lettuce to a serving plate.
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Step 4
In a large bowl, toss the cherry tomatoes with the remaining 2 tablespoons of canola oil and season with salt and pepper to taste. Place the tomatoes on the grill. Leave the hood open and cook for 2 to 3 minutes, using tongs to toss the tomatoes frequently. When cooking is complete, transfer the tomatoes to the plate withthe lettuce.
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Step 5
Drizzle the blue cheese dressing across the grilled wedges and top with the blue cheese crumbles and croutons (if using).
