Photo of Grilled Wedge Salad with Blue Cheese & Pecans by WW

Grilled Wedge Salad with Blue Cheese & Pecans

Total Time
20 min
10 min
10 min
No reason meat should get all the attention when it comes to grilling. A quick turn on the grill gives romaine a major flavor boost and a gorgeous char—without affecting crispness. Feel free to swap out the blue cheese for feta or goat cheese.


Olive oil cooking spray

4 spray(s)

Romaine lettuce heart(s)

2 heart(s), whole

Kosher salt

¾ tsp, divided

Black pepper

¼ tsp, divided

Uncooked shallot(s)

1 small, finely chopped

Champagne vinegar

4 tsp

Dijon Mustard

1 tsp

Olive oil

4 tsp

Fresh tarragon

1 tsp, finely chopped

Reduced fat crumbled blue cheese

¼ cup(s)

Unsalted pecan halves

¼ cup(s), chopped and toasted


  1. Halve the romaine hearts lengthwise and coat with cooking spray. Season on all sides with ¼ tsp salt and ⅛ tsp black pepper. Preheat a grill or grill pan to high. Grill the romaine on both sides until lightly charred, 3 to 4 minutes per side. Transfer the romaine, cut-side up, to a serving platter or 4 plates.
  2. In a small bowl, whisk the shallot, vinegar, mustard, oil, tarragon, and remaining ½ tsp salt and ⅛ tsp black pepper. Drizzle over the grilled romaine. Garnish with the cheese and nuts. Serve immediately.
  3. Serving size: ½ romaine heart