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Grilled romaine wedges arrive at the table with a dramatic, slightly blistered edge that hints at a smoky undertone while preserving a crisp core. The idea is to treat romaine like a tiny, sturdy lettuce steak: sturdy enough to stand up to high heat, tender enough to yield a faint sweetness when charred. As the head is halved, the exterior browns in spots and the inner ribs stay bright and pale. A light brushing of olive oil helps prevent sticking and adds a touch of gloss. The result is visually striking and texturally dynamic, inviting guests to nudge wedges toward the center of the plate.

A classic blue cheese dressing provides tang and creaminess without overpowering the greens, while juicy cherry tomatoes offer bursts of sweetness that balance the savory bite. Crumbled blue cheese introduces savory pockets that melt slightly against the warm char, forming little flavor bombs with every bite. The tomatoes, washed and halved, lend color and rain down fresh summer brightness. To finish, a subtle drizzle of olive oil and a whisper of citrus can lift the dressing, making the entire composition feel bright, not heavy. The goal is harmony among heat, tang, and sweetness.

Start with a clean, dry romaine head, trimming off any bruised leaves and removing the tough end of the stalk. Cut the head into four long wedges, keeping the core intact so the slices hold together during grilling. A light coat of olive oil, salt, and pepper is brushed on, emphasizing the natural flavor without masking it. Preheat the grill to medium-high and arrange the wedges so they lie flat screen-like on the grate. As they sear, rotate to achieve even charring on all sides. The scent of smoky greens begins to emerge, signaling the approach of a balanced, restaurant-worthy salad at home.

While the wedges grill, assemble the blue cheese dressing with a gentle hand. Combine mayonnaise or yogurt with crumbled blue cheese, a splash of lemon juice, a pinch of black pepper, and a touch of buttermilk or sour cream to loosen the texture. Whisk until smooth but with specks of cheese remaining for character. Taste and adjust salt. The dressing should cling slightly to the leaves, not run off in a pool. A fine grating of fresh garlic can add depth, but keep it restrained so the greens still read as the stars of the plate.

When the wedges come off the grill, transfer them carefully to a platter. They should still hold their shape but show a few caramelized edges that invite a squeeze of lemon and a drizzle of vinaigrette. Scatter halved cherry tomatoes across the surface to create pockets of brightness. A handful of finely chopped chives or green onions adds a mild bite that complements the blue cheese. Finally, dust the top with a light, fresh crumb of additional blue cheese for visual appeal. The goal is an inviting mix of color, aroma, and texture that says “celebration” without overcomplicating the pantry.

Smoky bacon vinaigrette, made from rendered bacon fat, a touch of red wine vinegar, and a whisper of Dijon, ties the elements together with a familiar, comforting punch. Cook the bacon until crisp, then remove and reserve the fat. Whisk in vinegar, Dijon, a pinch of sugar, and a splash of olive oil to emulsify into a glossy coat. The vinaigrette should be assertive yet balanced, so it enhances both the greens and the cheese instead of swamping them. Spoon a modest amount across the wedges and let the salad breathe, inviting guests to scoop and savor in turns.

For a vegetarian version, omit the bacon vinaigrette and replace it with a roasted shallot and smoked paprika oil. Roast shallots until soft and caramelized, then blend with olive oil, a light pinch of smoked paprika, and a splash of sherry vinegar. This alternative maintains the smoky aura without meat, preserving the dish’s character. The blue cheese and tomatoes still offer depth and brightness, while the grilled romaine provides the necessary warmth. Guests who avoid pork will appreciate the careful substitution that keeps the dish cohesive and satisfying across dietary needs.

When serving, present the wedges in a simple, wide dish so each guest can access the warm, comforting scent of charred greens. A final light dusting of flaky salt and a glint of cracked pepper can heighten the aroma. Encourage guests to drizzle their own portion of dressing to taste, ensuring everyone controls their level of richness. If you’ve prepared extra tomatoes, consider tucking a few into the gaps between wedges to create a mosaic of color akin to a flower bed. The appetite for this salad grows as it rests briefly in a cool, shaded corner.

This recipe shines best when prepared in stages ahead of time. Grill the romaine wedges first, then refrigerate them lightly so they hold their shape without drying out. Mix the dressing separately and refrigerate it too, keeping flavors intact. Assemble just before serving to preserve texture: warm wedges, cool dressing, and crisp tomatoes create a dynamic contrast. If timing is tight, the entire assembly can be done a few hours before guests arrive, with a final re-warm of the greens briefly in a warm oven or on the grill. The key is to minimize sogginess while maximizing fragrance.

As guests gather, offer a small platter of extra crumbles of blue cheese and a few extra cherry tomatoes for topping, allowing everyone to customize their bite. A sprig of fresh herbs—such as parsley, chives, or t basil—adds color and a note of brightness. A squeeze of lemon over the top can brighten the entire dish, especially when the vinaigrette has rested and intensified. The result is a sense of hospitality reflected in thoughtful plating, not just the recipe itself.

The visual appeal of grilled romaine wedges lies in their contrast: dark char, pale centers, bright reds, and creamy cheese. Use a platter that showcases the wedges at diagonals or in a sunburst pattern to maximize impact. A careful balance of ingredients ensures there is enough vinaigrette to coat without saturating. The blue cheese should be visible in irregular chunks rather than finely crumbled, so guests notice the cheese’s robust texture. Involve guests by giving them permission to tweak flavors at the table, which makes the meal feel interactive and welcoming.

In the end, this salad pairs well with light proteins or simply stands alone as a festive starter. It embodies a philosophy of cooking that favors smoke, brightness, and a touch of indulgence. The technique is accessible, yet the result feels refined enough for gatherings of friends and family. By controlling heat, timing, and balance, you can recreate that crisp, charred wedge with a creamy, tangy finish any time you host. It’s a small recipe with a big impression, designed to endure in kitchen memories.