Grilled Romaine Wedge Salad

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Grilled Romaine Wedge Salad is the best salad of summer!

four grilled wedge salads displayed on a baking sheet

If you’ve ever had a traditional wedge salad and loved it, it’s time to try it with romaine lettuce and throw it on the grill too. What does grilling do for the lettuce? It’s grilled briefly, so it imparts a slightly smoky flavor that you won’t get with plain old lettuce. It turns out to be one fabulous tasting salad!

the recipe girl cookbook cover

The Recipe Girl Cookbook:

It’s amazing how time flies. The Recipe Girl Cookbook was published back in 2013. Seven years later, I still reach for my cookbook for my favorite recipes to make. The Recipe Girl Cookbook is still sold on Amazon, if you’d like a copy too. This recipe for Grilled Romaine Wedge Salad one of my favorite salad recipes from my cookbook. I’ve always been crazy about a good wedge salad, so obviously I’m crazy about this one as well.

ingredients displayed for grilled romaine salad: romaine lettuce, mayonnaise, blue cheese, halved lemons, olive oil, tomatoes and bacon

Ingredients needed:

  • romaine lettuce
  • olive oil, salt and pepper
  • bacon
  • tomato
  • blue cheese
  • mayonnaise
  • lemon juice

a hand pouring oil onto romaine lettuce heads with a bowl of blue cheese dressing in the background

How to make Grilled Romaine Wedge Salad:

Hearts of romaine lettuce are drizzled with olive oil and sprinkled with salt and pepper. Then they’re grilled on two sides for 3 to 4 minutes each side. That gives them a tiny bit of char and that smoky flavor infuses into the lettuce.

four grilled romaine lettuce heads on a sheet pan with a peek of chopped bacon and blue cheese dressing in the background

You don’t have to serve them hot off the grill, so you can put them on a baking sheet while you whip up the dressing.

grilled wedge salad on a white plate with more wedge salad in the background

The dressing is a simple blend of blue cheese crumbles, mayonnaise, lemon juice salt and pepper. If you want to have it ready to go when you’re done grilling the lettuce, it’s okay to make the blue cheese dressing ahead of time and keep it refrigerated until you’re ready to serve.

The dressing is drizzled over the grilled romaine, and then it’s topped with more blue cheese crumbles, tomatoes and cooked bacon.

How to cook bacon in the oven:

For easy clean-up, cook your bacon in the oven. Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with foil and place a rack on top. Spray the rack with nonstick spray. Lay the bacon slices on the rack. Bake for 15 to 20 minutes, or until the bacon is crisp. Timing will vary depending on the thickness of your bacon.

forkful of grilled wedge salad above a white plate of a serving of the salad and more wedge salads in the background

This is a great summer salad to make- especially if you have the grill already going because you’re grilling something else. I hope you love this Grilled Romaine Wedge Salad as much as I do. Enjoy!

Here are a few more salad recipes you might like to try:

four grilled wedge salads displayed on a baking sheet
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Grilled Romaine Wedge Salad

Here's a delicious wedge salad recipe made with Romaine lettuce!
Prep Time 25 minutes
Cook Time 5 minutes
Servings 4 servings
Calories 392kcal
Course Salad
Cuisine American
Keyword grilled, salad, wedge

Ingredients

DRESSING:

  • 1/4 cup blue cheese crumbles
  • 1/4 cup mayonnaise
  • 2 tablespoons freshly squeezed lemon juice
  • salt and freshly ground black pepper, to taste

GREENS:

  • 4 hearts Romaine lettuce (see Recipe Notes below)
  • 2 tablespoons extra virgin olive oil
  • salt and freshly ground pepper

TOPPINGS:

  • 6 slices bacon, cooked until crisp (then crumbled)- see Recipe Notes below
  • 1 pint (2 cups) cherry or pear tomatoes, halved
  • additional blue cheese crumbles (if desired)

Instructions

PREPARE THE DRESSING:

  • In a medium bowl, mix the blue cheese, mayonnaise, lemon juice and a sprinkle of salt and pepper, mashing the blue cheese crumbles into the mayonnaise. Cover the bowl with plastic wrap and refrigerate the dressing while you prepare the rest of the salad.

GRILL THE ROMAINE:

  • Preheat the grill to medium heat. Oil the grill grates.
  • Drizzle the romaine hearts with olive oil and sprinkle with salt and pepper. Place the romaine on the grill and heat just until the romaine is slightly charred and slightly wilted on all sides, 3 to 4 minutes. Remove the romaine from the grill and place each heart on a serving platter or on individual plates.

ASSEMBLE THE SALADS:

  • Top each romaine heart with dressing, bacon, tomatoes and blue cheese crumbles.

Notes

  • *Romaine hearts are the center leaves of romaine lettuce. Look for them sold in packages in your market's produce section.
  • *For easy clean-up, cook your bacon in the oven. Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with foil and place a rack on top. Spray the rack with nonstick spray. Lay the bacon slices on the rack. Bake for 15 to 20 minutes, or until the bacon is crisp. Timing will vary depending on the thickness of your bacon.
  • *If you're not a fan of blue cheese, try substituting with feta or goat cheese.
  • *If you don't wish to grill the romaine, chop it up instead and serve it with the same toppings.

Nutrition

Serving: 1serving | Calories: 392kcal | Carbohydrates: 28g | Protein: 15g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 454mg | Potassium: 345mg | Fiber: 1g | Sugar: 4g | Vitamin A: 730IU | Vitamin C: 30mg | Calcium: 58mg | Iron: 1mg

 

 

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