Grilled Wedge Recipe

Crisp the pancetta

Heat a medium skillet over medium heat. Add 1 tsp olive oil and swirl to coat. Lay the pancetta slices in a single layer (you may need to do this in batches). Cook 3–5 minutes per side until browned and crisp. Transfer to a paper-towel-lined plate to drain and cool. Once cooled, break into bite-sized pieces.

Emulsify the dressing

In a small bowl or jar combine 3 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, and 1 tsp finely minced shallot. Whisk or shake briefly while slowly streaming in 4 tbs extra-virgin olive oil until emulsified. Season with 1 tsp kosher salt and freshly ground black pepper to taste. Taste and adjust acidity or salt as needed.

Prepare lettuce and tomatoes

Cut 2 heads of iceberg lettuce into quarters through the core to create 4 wedges. Rinse gently under cold water and spin or pat dry thoroughly, especially in the core where water hides. Halve 1 cup grape tomatoes lengthwise.

Assemble and grill (optional char)

Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C) or heat a ridged grill pan over medium-high heat. Lightly brush the flat sides of each lettuce wedge with a little olive oil (use leftover from pancetta step or a few drops). Place wedges cut-side down on the grill or pan and grill 30–45 seconds until lightly charred marks appear — do not overcook; you want warmth and a smoky edge, not wilted lettuce. Remove and set on serving plates, cut-side up.

Finish the salad

Arrange halved grape tomatoes around and atop each grilled wedge. Crumble 3 oz ricotta salata evenly across the wedges. Scatter the crisp pancetta pieces over the salad. Drizzle each wedge with the lemon vinaigrette (about 1 to 1.5 tbs per wedge) and sprinkle 2 tbs chopped parsley and 1 tsp freshly ground black pepper over the top. Taste and season with additional salt if needed (keep in mind the pancetta and ricotta salata are salty). Serve immediately.