GRILLED WEDGE SALAD WITH PARMESAN DRESSING

Grilled Wedge Salad with Parmesan Dressing image

Provided by Elena Besser

Time 20m

Yield 4 servings

Number Of Ingredients 10

1/2 cup plus 2 tablespoons extra virgin olive oil
2 Persian cucumbers, halved lengthwise and thinly sliced (about 1 cup)
1 pint cherry tomatoes, halved (about 2 cups)
Kosher salt and freshly ground black pepper
1 large head iceberg lettuce, cored and cut into 4 wedges
1 avocado, cut into 4 wedges
4 slices cooked thick-cut bacon, fat reserved
2 medium lemons, zested and juiced
1 teaspoon Dijon mustard
1/2 cup grated Parmesan

Steps:

Preheat a grill or grill pan over high heat. If using a grill, lightly oil the grill grates.
Put the cucumbers in a bowl of ice water. Toss the tomatoes with a three-finger pinch of salt in a medium bowl. Set aside.
Brush the cut sides of the lettuce and avocado wedges with 2 tablespoons oil or reserved bacon fat. Grill until grill marks appear, 1 to 2 minutes per side.
Put the lemon zest, lemon juice, mustard and Parmesan in a medium bowl or mason jar. Season with salt and pepper, add the remaining 1/2 cup oil and whisk or shake to combine. Adjust the seasoning to taste.
Drain and pat dry the cucumbers. Place 1 tablespoon of the dressing in the center of each plate. Top with 1 lettuce wedge and a quarter of the remaining dressing, cucumbers and tomatoes. Place 1 slice of bacon and 1 avocado wedge on top of each iceberg wedge and secure with a steak knife. Shower with Parmesan, serve immediately and enjoy!