Grilled Iceberg Wedges with Buttermilk-Basil Dressing

Ingredients for Grilled Iceberg Wedges with Buttermilk-Basil Dressing

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

• 120ml buttermilk

• 120ml soured 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

How to make Grilled Iceberg Wedges with Buttermilk-Basil Dressing

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 soured 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.