Grilled Iceberg Wedge with Pecans in a Balsamic Goat Cheese Vinaigrette

Grilled Iceberg lettuce wedge salad topped with whole pecans and crumbled Goat cheese; then drizzled with a balsamic vinaigrette.

👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 15 min🔥 Cook: 5 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen

View Original Recipe

Share this recipe

🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

blender

📝 Preparation Steps

For the Salad:

Remove the core from the lettuce by pounding the base on a flat surface; then pull out the core. Run cold water through the lettuce and allow to drain. Pat with paper towels to remove any excess moisture.

Cut the head of lettuce in half, then in half again. You should have four equal quarters.

Heat your grill (I used an indoor Cuisinart) and grill your lettuce approximately ⏱️ 4-5 minutes; until you have slight grill marks

Place the lettuce on a plate, drizzle about 1-2 tbsp. of dressing on top; then top with pecans.

For the Balsamic Goat Cheese Vinaigrette:

Add the vinegar, oil, garlic, thyme and goat cheese to a mini food chopper or blender and pulse until all ingredients are smooth. Season with salt and pepper.

Grilled Iceberg Wedge with Pecans in a Balsamic Goat Cheese Vinaigrette

🥘 Ingredients

🍳 Cookware

📝 Preparation Steps

Reviews & Ratings

Write a Review

Community Feedback0 Reviews