Grilled Iceberg Wedges With Buttermilk-Basil Dressing
Serves: 2
Camila Dooley
1 January 1970
Based on User reviews:
57
Spice
42
Sweetness
56
Sourness
43
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Light a grill and preheat for at least 10 minutes or preheat a grill pan
2
In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until browned and crisp but still slightly chewy, about 5 minutes
3
(You could do this in a cast-iron skillet right over the grill)
4
In a medium bowl, whisk the buttermilk with the sour cream, vinegar and basil
5
Season with salt and pepper
6
Brush the cut sides of the iceberg wedges with oil and season with salt
7
Grill over moderately high heat until the edges are browned and grill marks form, 1 to 2 minutes
8
Turn to brown the other cut side, 1 to 2 minutes longer
9
Transfer the wedges to a platter and drizzle with half of the dressing
10
Sprinkle with the bacon and serve, passing the remaining dressing at the table
11
Light a grill and preheat for at least 10 minutes or preheat a grill pan
12
In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until browned and crisp but still slightly chewy, about 5 minutes
13
(You could do this in a cast-iron skillet right over the grill)
14
In a medium bowl, whisk the buttermilk with the sour cream, vinegar and basil
15
Season with salt and pepper
16
Brush the cut sides of the iceberg wedges with oil and season with salt
17
Grill over moderately high heat until the edges are browned and grill marks form, 1 to 2 minutes
18
Turn to brown the other cut side, 1 to 2 minutes longer
19
Transfer the wedges to a platter and drizzle with half of the dressing
20
Sprinkle with the bacon and serve, passing the remaining dressing at the table