Grilled Iceberg Wedges with Buttermilk-Basil Dressing

salad backyard bbq basil bacon grill lettuce buttermilk

Kristin Donnelly

Makes 4 servings

Source

Ingredients

3 strips of thick-cut bacon, cut into 1-inch pieces

1/2 cup buttermilk

1/2 cup sour cream

1 tablespoon white wine vinegar

2 tablespoons coarsely chopped basil

Salt

Freshly ground pepper

1 small head of iceberg lettuce, outer leaves removed, head quartered through the core

Vegetable oil, for brushing

Method

Light a grill and preheat for at least 10 minutes or preheat a grill pan. In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until browned and crisp but still slightly chewy, about 5 minutes. (You could do this in a cast-iron skillet right over the grill).

In a medium bowl, whisk the buttermilk with the sour cream, vinegar and basil. Season with salt and pepper.

Brush the cut sides of the iceberg wedges with oil and season with salt. Grill over moderately high heat until the edges are browned and grill marks form, 1 to 2 minutes. Turn to brown the other cut side, 1 to 2 minutes longer.

Transfer the wedges to a platter and drizzle with half of the dressing. Sprinkle with the bacon and serve, passing the remaining dressing at the table.