Friday, May 17, 2013

Grilled Wedge Salad with Low-Fat Blue Cheese Dressing

Last month my sister, Kate, shared with us about her fave local haunt, Flour + Wine. One of their specialties is a Grilled Wedge Salad. Well, I had to make one for myself.

Crunchy Romaine lettuce with a smokey char from the grill. Juicy slices of tomato. Bites of salty bacon. Rich and creamy (yet low fat!!) blue cheese dressing. Come on, now. How can you not make this tonight?

Let's grill some lettuce.

Grilled Wedge Salad with Low-Fat Blue Cheese Dressing
Dressing from America's Test Kitchen
Serves: 4

For the dressing:
1/4 cup crumbled blue cheese
1/4 cup buttermilk
1/4 cup light mayonnaise
1/4 cup lowfat sour cream
2 tablespoons water
2 teaspoons white wine vinegar
1/4 teaspoon garlic powder
Salt and pepper

Smoosh the crumbled blue cheese and buttermilk together in a bowl. Whisk in the remaining ingredients until well combined, seasoning to taste with salt and pepper. (You'll probably have extra dressing leftover.)

For the salad:
2 heads Romaine lettuce
1 tablespoon olive oil
1 very large tomato, sliced in wedges
6 slices bacon, cooked and crumbled
1/4 cup crumbled blue cheese

Preheat your grill (or grill pan if you're cooking indoors) to medium-high. Cut each head of Romaine in half lengthwise, leaving the stems intact to hold the leaves together. Brush the cut sides of Romaine with oil. Grill the Romaine, cut side down, for about 2 minutes, just until grill marks appear.

Place the grilled Romaine on a serving platter. Top with tomato slices, bacon, and blue cheese crumbles. Drizzle with low-fat blue cheese dressing and sprinkle with pepper.

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