Grilled Iceberg Wedges With Buttermilk-Basil Dressing

1. 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. 2

   In a medium bowl, whisk the buttermilk with the sour cream, vinegar and basil. Season with salt and pepper.

3. 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. 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.

* Per serving · 4 servings · Values may vary.