Best 2 Grilled Iceberg Wedges With Buttermilk Basil Dressing Recipes

Fire up the grill and prepare for a refreshing twist on a classic side dish: Grilled Iceberg Wedges with Buttermilk-Basil Dressing. This recipe takes the humble iceberg lettuce to new heights, transforming it into a smoky, charred, and flavorful delight. Whether you're hosting a backyard barbecue or just looking for a light and healthy summer meal, these grilled iceberg wedges are sure to impress. Paired with a creamy, tangy buttermilk-basil dressing, this dish offers a delightful balance of flavors and textures, making it a perfect accompaniment to grilled meats, fish, or as a standalone vegetarian option. But that's not all, the article also features two additional variations to tantalize your taste buds: a zesty Lemon-Herb Dressing and a spicy Chipotle-Honey Dressing. With its easy-to-follow instructions and mouthwatering photos, this article is your ultimate guide to creating a flavorful grilled iceberg wedge experience that will leave you craving for more.

Here are our top 2 tried and tested recipes!

ICEBERG WEDGES WITH BUTTERMILK BLUE CHEESE DRESSING

Iceberg Wedges with Buttermilk Blue Cheese Dressing image

These delicious iceberg wedges with buttermilk blue cheese dressing make a tasy side salad.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 11

Ingredients

3/4 cup buttermilk
1/2 cup mayonnaise
1/4 cup finely chopped shallot, (about 1 shallot)
2 tablespoons finely chopped fresh chives
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon celery salt
1/2 cup crumbled domestic blue cheese
1 head iceberg lettuce, core trimmed, cut lengthwise into quarters
1/2 cup halved grapes or small cherry tomatoes, for garnish (optional)

Steps:

Whisk together buttermilk, mayonnaise, shallot, chives, lemon juice, coarse salt, pepper, and celery salt in a small bowl. Fold in blue cheese. Cover with plastic wrap, and refrigerate until cold, about 30 minutes.
Place each wedge of lettuce on an individual plate. Drizzle each wedge with dressing and garnish with tomatoes, if desired.

ICEBERG WEDGES WITH CHILE-BUTTERMILK DRESSING

Iceberg Wedges with Chile-Buttermilk Dressing image

The chile oil and spicy croutons turn this salad into a spicy side dish.

Provided by Martha Stewart

Categories Salad Recipes

Time 25m

Number Of Ingredients 8

Ingredients

1 cup buttermilk
1 tablespoon Chili Oil
3 tablespoons canola oil
1 teaspoon red-wine vinegar
1 tablespoon fresh oregano
Salt and pepper
1 head iceberg lettuce
Spicy Croutons

Steps:

In a blender, combine buttermilk, chile oil, canola oil, vinegar, and oregano; season with salt and pepper.
Cut lettuce head into 8 wedges; divide among plates. Serve with dressing and croutons.

Tips:

For the perfect grilled iceberg wedge, start with a head of iceberg lettuce that is firm and tightly packed.
Cut the lettuce into wedges about 1 inch thick.
Brush the lettuce wedges with olive oil and season with salt and pepper.
Grill the lettuce wedges over medium heat until they are slightly charred and softened.
Serve the grilled lettuce wedges immediately with your favorite dressing.
For the buttermilk basil dressing, simply whisk together buttermilk, mayonnaise, sour cream, basil, chives, garlic, salt, and pepper.
For a more flavorful dressing, use fresh herbs from your garden.
If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Serve the grilled iceberg wedges with your favorite toppings, such as bacon, blue cheese, tomatoes, or croutons.

Conclusion:

Grilled iceberg wedges with buttermilk basil dressing is a delicious and refreshing summer salad that is perfect for any occasion. The grilled lettuce wedges are slightly charred and smoky, while the buttermilk basil dressing is creamy and tangy. This salad is sure to be a hit at your next party or potluck.