- 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
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.
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.
Pull off the grill and add toppings. The salad wedges should be served immediately once the dressing is added.