Iceberg Wedges with Grilled Bacon and Croutons

Ingredients for Iceberg Wedges with Grilled Bacon and Croutons

• 120ml buttermilk

• 120ml soured cream

• 1/3 cup finely chopped mixed fresh tender herbs (such as tarragon, chive, parsley, and/or dill)

• 2 tablespoons fresh lemon juice

• 1 garlic clove, finely grated

• Kosher salt, freshly ground pepper

• 8 slices thick-cut bacon (about 450g )

• 90g country-style bread, crusts removed, torn into small pieces (about 1 cup)

• 1 head of iceberg lettuce, cut into 8 wedges

Whisk buttermilk, soured cream, herbs, lemon juice, and garlic in a small bowl to combine; season buttermilk dressing with salt and pepper.

Prepare grill for medium heat and heat a cast-iron skillet directly on grate. Working in batches, cook bacon in skillet, turning occasionally, until browned and crisp, 8–10 minutes. Transfer to grate with tongs and grill bacon, turning once, until charred around the edges, about 1 minute. Transfer bacon to paper towels to drain.

Toss bread in same skillet until coated in bacon drippings. Transfer bread to grate and grill, turning often, until crusty and charred in spots, about 2 minutes.

Drizzle buttermilk dressing over iceberg wedges and crumble bacon over. Top with grilled croutons.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.