Iceberg Wedges with Grilled Bacon and Croutons

Who doesn’t love a wedge? Ask your butcher to cut slab bacon into thick slices (about ¼") to yield nice meaty pieces once they’re crisped on the grill.


  • ⅓ cup finely chopped mixed fresh tender herbs (such as tarragon, chive, parsley, and/or dill)
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, finely grated
  • Kosher salt and freshly ground black pepper
  • 8 slices thick-cut bacon (about 1 pound)
  • 3 ounces country-style bread, crusts removed, torn into small pieces (about 1 cup)
  • 1 head of iceberg lettuce, cut into 8 wedges

Recipe Preparation

  • Whisk buttermilk, sour cream, herbs, lemon juice, and garlic in a small bowl to combine; season buttermilk dressing with salt and pepper.

  • Prepare grill for medium heat and heat a cast-iron skillet directly on grate. Working in batches, cook bacon in skillet, turning occasionally, until browned and crisp, 8–10 minutes. Transfer to grate with tongs and grill bacon, turning once, until charred around the edges, about 1 minute. Transfer bacon to paper towels to drain.

  • Toss bread in same skillet until coated in bacon drippings. Transfer bread to grate and grill, turning often, until crusty and charred in spots, about 2 minutes.

  • Drizzle buttermilk dressing over iceberg wedges and crumble bacon over. Top with grilled croutons.

Nutritional Content

Calories (kcal) 370 Fat (g) 27 Saturated Fat (g) 9 Cholesterol (mg) 60 Carbohydrates (g) 10 Dietary Fiber (g) 1 Total Sugars (g) 3 Protein (g) 22 Sodium (mg) 1280Reviews Section

  • 4 slices bacon
  • 1 head iceberg lettuce
  • 1 Cup cherry tomatoes, diced
  • 1/2 Cup croutons
  • 1 Cup blue cheese
  • 1/2 Cup blue cheese crumbles

Step 1: Cook four slices of bacon however you prefer, be it on the stovetop, in the oven, or in an air fryer. Crumble bacon and set aside.

Step 2: Wash the head of iceberg lettuce, then remove the outer leaves. Cut lettuce in half, and then into half again, creating 4 wedges. Cut away bottom stem from each of the wedges.

Step 3: Assemble salad. On a salad plate, add a wedge of iceberg lettuce, 1 strip's worth of bacon bits, 1/4 cup diced cherry tomatoes, 2 tablespoons croutons, 1/4 cup blue cheese dressing, and 2 tablespoons blue cheese crumbles. Repeat three times.

The classic iceberg wedge

Iceberg lettuce salads were practically the only salads I remember from my childhood. My Mom would make her signature vinaigrette and add some cut tomatoes and cucumber to her iceberg lettuce recipe&hellip et voilà! All through the 70&rsquos, iceberg was king. It was cheap, crunchy and while it wasn&rsquot exactly a nutritional powerhouse, it was still lettuce. It wasn&rsquot until the 80&rsquos, that &ldquomixed baby greens&rdquo or &ldquomesclun&rdquo became a &ldquothing&rdquo&hellip but that&rsquos another story, er&hellip salad.

Mandatory components of a wedge salad

  • Iceberg Lettuce
  • Crumbled Bacon
  • Diced Tomatoes
  • Blue Cheese Dressing
  • Croutons
  • Blue Cheese Crumbles
  • Hard Boiled Egg

There are other optional ingredients you can certainly use in this salad, but these are the MUST-HAVES. Personally, I like a bit of avocado and some grated carrot for color and crunch. These additions make me feel a smidge better about diving into this nutritionally deficient, but absolutely OUTSTANDING iceberg wedge salad.


Set a fine-mesh strainer over a bowl and add diced tomatoes. Sprinkle liberally with salt and toss to combine. Place onion in a small bowl and pour enough vinegar on top to cover. Let tomatoes and onion stand while you prep the other ingredients.

In a small skillet, cook bacon over medium-high heat, stirring occasionally, until crisped, about 5 minutes. Using a slotted spoon, transfer to a paper towel–lined plate to drain. You should have about 2 tablespoons (30ml) rendered fat in the skillet. Add bread crumbs and cook over medium heat, stirring frequently, until browned and crisp, 3 to 4 minutes. Transfer to a paper towel–lined plate to drain and season liberally with salt and pepper.

Arrange iceberg wedges on plates and spoon dressing over each. Drain quick-pickled onions and sprinkle all over salads, along with drained tomatoes (discard any extracted liquid), bacon, toasted bread crumbs, and chives. Serve.

Wedge Salad always begins with a head of iceberg lettuce chopped into wedges – thus the name – but then comes the fun part – toppings!

Traditional Wedge Salad Toppings include blue cheese dressing, bacon crumbles, diced tomato and chives.

I topped this Outback Wedge Salad with your traditional toppings of juicy tomatoes and crispy bacon and then added sweet raw corn (my fav- don’t be tempted to cook!), creamy avocado and punchy red onions and thought it was magnificent, but the possibilities really are endless.

You could add petite peas, croutons, pecans or turn it Fall festive with dried cranberries. Just as long as you make the Blue Cheese Ranch. Because really, this best wedge salad is just a vehicle for the creamy, pungent dressing.

Busy in Brooklyn

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Grilled Chicken Wedge Saladwith Carrot Ginger Dressing

Grilled chicken salad is my dish of choice for summer. There always seems to be some leftover chicken in the fridge and I love the challenge of coming up with new ways to eat it – depending on what I have on hand. I typically go with Middle Eastern-inspired recipes when I use pargiot, or dark meat cutlets, and I go Asian or Indian with chicken breasts.

The iceberg salad with carrot ginger dressing is my favorite starter at Asian restaurants – it’s just so light and fresh and really the perfect way to start a meal of heavy Chinese food. I’m always picking out the big chunks of iceberg that are wedged into each other, so I decided to make a salad that is all about the wedge!

Traditional wedge salad is smothered in bacon and blue cheese dressing – and aside from the fact that it’s not kosher, I’m not even tempted, because, well….blue cheese. I prefer not to eat food that tastes like stinky socks, you know? But this right here? This is I can get behind. With creamy avocado, peppery radishes and crisp cucumber, you don’t even miss croutons and the dish will leave you feeling light and refreshed – just how I love my summer salads.

Grilled Chicken Wedge Salad

1 head iceberg lettuce, cut into wedges
1 cucumber, spiralized (or thinly sliced)
1 avocado, peeled into ribbons (or cut into chunks)
2 pieces grilled chicken, diced
3 radishes, thinly sliced
carrot ginger dressing (recipe follows)

Arrange all the ingredients on a platter and drizzle with dressing, to taste.

VARIATION: for a vegan salad, grill tofu using the same method as the chicken.

Carrot Ginger Dressing

1/4 c light olive oil
2 tbsp white miso paste (may substitute with tahini paste)
2 tbsp water
2 tbsp rice vinegar
1 tbsp lime juice
1 tbsp honey
1” piece ginger
1 tsp sesame oil
1 tsp sriracha
1 carrot, peeled and roughly chopped
salt and pepper, to taste

Add all the ingredients to a food processor or blender and process until smooth.

Grilled Romaine Wedge Salad

Posted By Savita

Starting March with this refreshing Grilled Wedge Salad. This Wedge Salad is made of grilled romaine topped with marinated cucumber, tomatoes, crumbled blue cheese, a drizzle of hot sauce, and homemade creamy ranch dressing. With perfect charred smoky flavor, this Wedge Salad is way more than just-a-lettuce-wedge-salad. It looks pretty, is filling, and ideal salad-for-dinner. Gluten-Free, Keto-Friendly, Nuts-free.

To those who don’t believe in cooked romaine lettuce. You will be surprised that grilled romaine lettuce is in-fact more delicious than raw lettuce. In-fact, if you controlling diet and eating salads-for-dinner. This is The salad for you. It is filling and will not even feel like a salad.

Tip: Add some diced chicken, and it is Buffalo Chicken Romaine Wedge Salad. Sound Delicious! Isn't it?

Also sharing tips for cooking perfect grilled romaine wedges with the right amount of char and smoky grill (BBQ) flavor, and yet crisp greens. Oh, and don't worry if it is snowing outside, you can still eat a grilled romaine salad. (more on this ahead)

So, let's put some Romaine Lettuce on the grill today and try this fantastic Grilled Romaine Wedge Salad!


Wedge Salad is an elegant and quick lettuce salad. It is kinda salad you would eat with a knife and fork as oppose to fork-only.

Three things make a classic Wedge Salad. 1) Wedges of Iceberg Lettuce, 2) Creamy Dressing, and 3) Toppings. Instead of chopping-up greens, crisp lettuce is cut into wedges, flavored with creamy dressing and toppings. This Grilled Romaine Lettuce Wedge Salad recipe is an upgrade to classic Wedge Salad. I replace Iceberg lettuce with crisp romaine lettuce hearts and also grill'em for more flavor. I love it so much that these days when I crave for a Wedge Salad. I often reach for Romaine Lettuce Hearts in-place of Iceberg.



Grilled Romaine Lettuce Wedges pick-up smoky charred grill flavor, then topped with marinated cucumber, tomato, creamy dressing, and blue cheese makes it a tasty salad no one can resist.

First time I tried Grilled Wedge Salad from Food Network show. It was quite intriguing because I had never thought to cook lettuce. These days, I’m a believer! Grilled Romaine Wedges make on of the best Romaine Wedge Salad. Everyone must try it once to know how much flavor cooked lettuce picks up from grill.

I cut each romaine heart into two wedges lengthwise. You can also make traditional 4 wedges. But 2 wedges stand upright better than 4 small ones. Also, large wedges handle grill heat better than small 4 wedges.


You can grill romaine on an outdoor grill or indoor on a griddle pan or under the broiler. So don't worry if it is snowing outside, you can actually eat a Grilled Romaine Wedge Salad any season of the year.

How much to grill/cook lettuce for wedge salad depends on your liking and cooking method. I like to grill only romaine-heart part of whole romaine. The romaine hearts get good charred and are partly cooked. The leafy edges still stay bright and crisp. This helps to get perfect amount of smoky grill flavor and green in one salad. You can also grill whole romaine for more charred romaine salad.

Grilled Romaine: To grill, on an outdoor grill (or indoor on gas griddle), pre-heat grill to medium. Cut lettuce into half lengthwise yielding two wedges. Drizzle crispy heart part of romaine with olive oil, and sprinkle salt on each wedge. Put cut side down on medium-low side of grill. Let the leafy green hand outside on the edge of grill and only hearts touch the grill. This way, harts will be grill but leafy green will still be perfect green. Grill until romaine is slightly charred but still firm. For better flavor, don't let romaine cook entirely or wilt.

Note: You can also cut romaine into quarter wedges, but this will need less cooking time.

Broiled Romaine: To broil, cut romaine lettuce into wedges. Place cut side up on a sheet pan in a single layer. Drizzle with olive oil, and sprinkle salt. Place wire rack the second shelf from the top. Set oven to broil on high. Broil romaine for 1-2 minutes. If you like more char, leave a little longer under the broiler (about 30 seconds to a minute). Please note romaine is delicate leafy vegetable. It will go from broil to char very quickly. For best results, keep a close eye. Check every 30 seconds until romaine have perfect char.

For me, dressing makes a salad. I'm always on the hunt for new dressings to make my salads crave-worthy. (That, my friends, is not easy to say for a healthier food like salad.)

In general, creamy dressings go really well with lettuce salads.

HINT: Try Caesar Dressing for a Romaine Wedge Caesar Salad. Tahini for Mediterranean Wedge Salad.

TIP: If you trying to save some calories, go for non-creamy vinaigrette dressing such as Balsamic Vinaigrette or a low-cal creamy dressing.

Romaine wedges are a great base for variety to delicious toppings. This is a vegetarian salad. So, I added marinated cucumber, tomato, and scallions with crumbled blue cheese. For serving of protein or a salad-for-dinner, I recommend topping the salad with a serving of protein. You can cook these over the weekend (especially chicken) and refrigerate to use the whole week.

More Toppings:

Any topping you use for a regular romaine salad works for Grilled Romaine Wedge Salad:

  1. Garlic Croutons
  2. Parmesan Cheese or Cheddar Cheese
  3. Crispy Onion Strings
  4. Cherry Tomato
  5. Berries such as Strawberries, Blue Berries.

If you love Romaine Lettuce, this will be your favorite salad all season long. Simple, easy to put together. Above all, you can even grill romaine indoor in simple cast iron grilling pan. Plus it looks so pretty, is healthy and filling. What not to like?

Romaine Wedge Salad always makes a statement when I serve this to my guests. Pictures tell the story. I hope you will enjoy it as much as we do.

What to Serve Wedge Salad With

Wedge salads can be a meal on their own or served as the ideal side. Served alongside a hearty meaty dish is exactly what a wedge salad was made for. They are the perfect beginning to your meal as the lettuce is cool and fresh and the toppings creamy and savory. When you need a great main dish to go with your wedge salad try one of these incredible favorites.

Nutritionally speaking, romaine is deemed superior to iceberg. Romaine is packed with nutrients, including vitamins A and C, and good amounts of folic acid and magnesium. The darker green leafy parts provide more nutritional value than the white crunchy centers, but all of it provides fiber in a healthy diet.

Although iceberg gets a bad rap when compared to other leafy greens, this low calorie vegetable actually contains several nutritional and health benefits. Each serving is only 12.5 calories and provides small amounts of dietary fiber, protein, and other vitamins and minerals, including B-complex vitamins and vitamin C, vitamin A, vitamin E, and vitamin K, as well as minerals like calcium, copper, iron, magnesium, phosphorus, potassium, and zinc. The nutrients found in iceberg lettuce make it useful in a low-carb or low-calorie diet.

Casual Entertaining: A Wedge Salad Bar

Having friends over for a casual gathering? Consider treating them to a Wedge Salad bar. It’s fun to arrange a selection of dressings and toppings in bowls for your guests to build their customized Wedge.

For any salad bar, keeping the lettuce, dressings, and (most of) the toppings chilled is key. I like to place the small bowls containing all of the goodies into ice cube-lined trays, much as you would a raw bar.

The iceberg wedges do well presented on one of those summertime-designed cold serving trays or salad bowls, which have a built-in ice compartment on the bottom. I’ve also used a well-chilled marble platter.

After your salad course, throw a few steaks on the grill (or slice up your favorite Pan-Seared Steak), whip up a batch of Creamed Spinach, and some sautéed mushrooms, and steakhouse night is on!