Grilled Iceberg Wedges with Tomato, Bacon, and Blue Cheese (Fine Cooking)

Serves 4 to 6

Ingredients

6 oz. slab bacon, cut into 1/2-inch-thick slices, then cut crosswise into 1/4-inch-wide strips
3 oz. good-quality blue cheese, such as Roquefort
1/2 cup buttermilk; more as needed
3 Tbs. sour cream
1 Tbs. fresh lemon juice or white wine vinegar
Kosher salt and freshly ground black pepper
2 Tbs. thinly sliced fresh chives
1 head iceberg lettuce (about 1-1/2 lb.), trimmed of tough or discolored outer leaves, quartered or cut into sixths through the core, with the core intact (I cut mine into fourths)
2 Tbs. extra-virgin olive oil
3 medium (4 to 5 oz.) ripe tomatoes, cored and cut into 3/4-inch chunks

Directions

Prepare a charcoal or gas grill fire for direct grilling over medium heat (350°F).

Cook bacon in skillet, transfer the bacon to a plate lined with a paper towel to drain. Set aside.


In a small bowl, mash the blue cheese with a fork. Add the buttermilk, sour cream, and lemon juice and whisk to combine. Season with 1 tsp. salt and several grinds of pepper. Stir in the chives.

Put the iceberg on a baking sheet, drizzle with the olive oil, toss gently to coat evenly, and season with salt. Place the iceberg on the grill cut side down and grill until nicely marked, 1-1/2 to 2 minutes. Turn and mark on the other cut sides, about 2 minutes more.

Transfer the grilled iceberg to a platter or individual plates. Spoon a generous amount of the dressing on top, then scatter with the bacon and tomato. Serve immediately, passing any remaining dressing at the table.

**Jack was skeptical of this but we both really liked it!  Give it a try and the homemade blue cheese is yummy!