Grilled Iceberg Wedges With Buttermilk-Basil Dressing – a delicious recipe with bacon, buttermilk, sour cream, white wine vinegar, basil, Salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Light a grill and preheat for at least 10 minutes or preheat a grill pan. In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until browned and crisp but still slightly chewy, about 5 minutes. (You could do this in a cast-iron skillet right over the grill).
2
In a medium bowl, whisk the buttermilk with the sour cream, vinegar and basil. Season with salt and pepper.
3
Brush the cut sides of the iceberg wedges with oil and season with salt. Grill over moderately high heat until the edges are browned and grill marks form, 1 to 2 minutes. Turn to brown the other cut side, 1 to 2 minutes longer.
4
Transfer the wedges to a platter and drizzle with half of the dressing. Sprinkle with the bacon and serve, passing the remaining dressing at the table.
388
kcal
Calories
38
g
Fat
3
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 strips of thick-cut bacon, cut into 1-inch pieces, 1/2 cup buttermilk, 1/2 cup sour cream, 1 tablespoon white wine vinegar, and more.
Yes, Grilled Iceberg Wedges With Buttermilk-Basil Dressing falls under the Meat & Poultry category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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