Name: Grilled Iceberg Wedges with Buttermilk-Basil Dressing
Yield: Makes 4 servings
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

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Grilled Iceberg Wedges with Buttermilk-Basil DressingCharles Masters, food styling by Michelle Gatton, prop styling by Brian Heiser

Inspired by the classic steakhouse wedge, this salad gets a double hit of smokiness thanks to the bacon and grilled iceberg.

Recipe information

Yield
Makes 4 servings

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

Preparation

Step 1
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).
Step 2
In a medium bowl, whisk the buttermilk with the sour cream, vinegar and basil. Season with salt and pepper.
Step 3
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.
Step 4
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.