Iceberg Wedges with Grilled Bacon and Croutons
A classic wedge salad elevated with grilled bacon and homemade croutons, dressed in a creamy herb-buttermilk dressing. Perfect combination of crisp lettuce, smoky bacon, and crunchy bread bits all tied together with a tangy herbed dressing.
Ingredients
- •½ cup buttermilk
- •½ cup sour cream
- •⅓ cup finely chopped mixed fresh tender herbs (such as tarragon, chive, parsley, and/or dill)
- •2 tablespoons fresh lemon juice
- •1 clove garlic clove
- •to taste Kosher salt and pepper
- •8 slices thick-cut bacon
- •3 ounces country-style bread
- •1 head iceberg lettuce
- •8 wedges lettuce wedges
Cooking Instructions
- 1.
Whisk buttermilk, sour cream, herbs, lemon juice, and garlic in a small bowl to combine; season buttermilk dressing with salt and pepper.
5 min
- 2.
Prepare grill for medium heat and heat a cast-iron skillet directly on grate. Working in batches, cook bacon in skillet, turning occasionally, until browned and crisp, 8-10 minutes. Transfer to grate with tongs and grill bacon, turning once, until charred around the edges, about 1 minute. Transfer bacon to paper towels to drain.
15 min
- 3.
Toss bread in same skillet until coated in bacon drippings. Transfer bread to grate and grill, turning often, until crusty and charred in spots, about 2 minutes.
5 min
- 4.
Drizzle buttermilk dressing over iceberg wedges and crumble bacon over. Top with grilled croutons.
5 min
