"Get out of the kitchen and fire up the grill. Grilled salad wedges are a fun spin on an American favorite. The grill-marked warm romaine lettuce topped with cold creamy blue cheese or ranch dressing makes for the perfect summertime salad.
These individual salad boats are a great way to change up your salad routine. Below is the recipe for the original wedged salad, but don’t be afraid to make it your own and add your salad favorite toppings, sunflower seeds would add a delicious crunch.
If you’re feeding a crowd, it’s easy to grill these wedges ahead of time and set up a salad bar of all your toppings, letting your guests choose what they want."
Grilled Salad Boats
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- Recipe Card
Prep time 15mins
Cook time 15mins
Serves or Makes: 1
Recipe Card
ingredients
- 1 head romaine lettuce
- drizzle olive oil
- 1 pinch salt
- Handful cherry tomatoes, halved
- 4 slices bacon
- 1 tablespoon blue cheese, crumbled, or shredded cheese of choice
- 1/4 cup creamy blue cheese dressing
Method
Step 1
Trim most of the stem off the bottom, but keep a little piece to help hold the wedge together. Cut the romaine lettuce in half lengthwise to make two wedges. Rinse with cold water, pat dry. Sprinkle a pinch of salt and lightly drizzle with olive oil.
Step 2
Heat up your stove-top grill pan or outside grill to medium heat. The goal is for it to be hot enough to slightly soften the lettuce and add grill marks. Place your lettuce cut-side down and grill until grill marks appear, about 3 minutes. Flip and warm up the bottom-side, about 2 minutes. The lettuce should be warmed, slightly soft but still have a crunch.
Step 3
Pull off the grill and add toppings. The salad wedges should be served immediately once the dressing is added.