📖 Instructions

1. Prepare the grill: Preheat your grill to medium-high heat (about 375-450°F or 190-230°C). Make sure the grates are clean to prevent the lettuce from sticking. Lightly oil the grates with cooking oil (canola or vegetable oil works great) using a paper towel soaked in oil and tongs. This step is crucial to achieving those beautiful grill marks and preventing a sticky situation.
2. Prepare the lettuce: Gently wash the head of iceberg lettuce under cold water. Pat it dry with paper towels. Cut the head of lettuce into 4 equal wedges, cutting from the core up through the leaves. Be very careful when doing this to keep the wedge intact. If some leaves start to separate, that's okay, but try to keep the core as intact as possible. Brush each cut side of the lettuce wedge lightly with olive oil. This helps prevent the lettuce from drying out and enhances the grilling process.
3. Grill the lettuce: Place the lettuce wedges cut-side down on the preheated grill. Grill for 2-3 minutes per side, or until you see slight char marks and the edges begin to wilt slightly. Keep a close eye on the lettuce to prevent it from burning. The goal is to get a slight smokiness and some color without completely cooking the lettuce. Use tongs to carefully flip the wedges. If the lettuce starts to fall apart, don't panic! Just gently piece it back together as best you can.
4. Prepare the tomatoes: While the lettuce is grilling, wash and slice the tomatoes. You can use regular tomatoes, heirloom tomatoes, or cherry tomatoes cut in half. Set them aside for topping the salad.
5. Make the ranch dressing: In a medium bowl, whisk together the buttermilk, mayonnaise, sour cream, minced chives, minced parsley, garlic powder, onion powder, dried dill, salt, and black pepper. Stir well to combine all ingredients. Taste and adjust seasoning as needed. If you prefer a thinner ranch, add a little more buttermilk until you reach your desired consistency. If you dont have buttermilk, add a dash of vinegar or lemon juice to milk and stir. Let it sit for about 5 minutes, and you've got buttermilk. Homemade ranch is seriously better, trust me!
6. Assemble the salad: Once the lettuce wedges are grilled, transfer them to individual serving plates. Drizzle generously with the homemade ranch dressing. Arrange the sliced tomatoes over the top of the ranch-dressed lettuce. Add crumbled blue cheese (if using) and bacon bits (if using) for extra flavor and texture. Garnish with extra fresh chives or parsley, if desired.
7. Serve immediately: Serve the grilled wedge salad immediately while the lettuce is still slightly warm and crisp. The contrast between the warm, smoky lettuce and the cold, creamy ranch is divine! This salad is best enjoyed fresh, so don't let it sit for too long before serving.