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+ servings

Charred BLT Wedge Salad

Marla Hingley
A unique way to serve a (relatively) simple salad.
4 from 1 vote
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 4


  • 3 Tbsp olive oil divided
  • 2 oz GF pancetta or prosciutto chopped
  • 1 cup GF bread cubes
  • 1 cup grape tomatoes whole or halved
  • Salt and pepper
  • 2 romaine hearts halved lengthwise (trim core, but keep intact)
  • 2 oz GF blue goat, or parmesan cheese, optional


  • Add 1 Tbsp of oil to skillet and fry pancetta until lightly crisp. Set aside to drain on paper towel.
  • Fry bread cubes in pan until golden on all sides, add a bit more oil if desired (or use grease left over rom frying the pancetta. Fry or grill tomatoes until lightly charred and skins split.
  • Drizzle remaining oil on cutting board and dip the cut ends of the lettuce into it. Season with some salt and pepper and place cut-side down, on a hot grill until well marked, about 2 minutes.
  • To serve, place each lettuce half on a plate and top with pancetta, croutons, tomatoes and cheese.
  • If desired, drizzle with a bit of Avocado Cream Dressing.
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