- 1 head of iceberg
- 6 strips of bacon (I always look for natural, nitrate free bacon- nitrates and MSG are preservatives- not good for you!)
- 6 plum or campari tomatoes sliced in half- smaller tomatoes have more surface to get flavor from the grill
For the dressing:
- 1 cup greek yogurt
- 1 cup blue cheese
- 2 cloves chopped garlic
- 2 heaping tbsp olive oil
- 1 tbsp coursely ground pepper
- 1 tsp white wine vinegar
- 1 tbsp water (or more if you want your dressing a little runnier)
- sea salt or sel gris, to taste
Combine the dressing ingredients in a bowl, using a fork to break up the chunks of blue cheese, until somewhat uniform in consistency (there will be lumps- duh, this is blue cheese). Refrigerate the dressing until ready to move. Go ahead and microwave your bacon for 3 minutes or until crispy so it will be ready to crumble on your lettuce when pulled off the grill.
Preheat your grill for medium direct heat- about 350 degrees. Oil the grill grates so your ingredients don’t stick.
Cut your iceberg wedge in half (you will then cut again when serving but it it is best to keep in halves for grilling), along with your tomatoes. Grill the iceberg, inside part down, for about five minutes, until nice char marks have formed. Grill your tomatoes on all sides to get as much flavor from the grill as possible. Once you’ve obtained nice char marks, remove from the grill and let cool for a few tomatoes.
Slice the iceberg halves again and you will end up with 4 wedges. Divide among 4 plates and then add your tomatoes. Next, spoon your dressing generously over the lettuce. Now, for the grand finale. Crumble your bacon slices and divide among your plates. This makes for a beautiful presentation and is fun way to start an outdoor dinner party! This is also great as an entree- use an iceberg halve and add more bacon! MMM… bacon!