Grilled Wedge Salad With a Fried Egg and Feta

What salad is not improved by adding a fried egg, bacon, and salty cheese?
Editor
Wedge Salad

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Grilling your lettuce makes for a much more flavor-packed salad.

This recipe is courtesy of Molly Yeh.

4
Servings
132
Calories Per Serving
Deliver Ingredients

Ingredients

  • head iceberg lettuce
  • Olive oil
  • Kosher salt
  • strips bacon
  • medium onion, peeled and sliced into thick rings
  • eggs
  • Black pepper
  • 1  Cup  feta, crumbled

Directions

Light a grill or heat a grill pan over medium-high heat.

Slice lettuce into 4 wedges and brush them lightly with olive oil. Grill on both sides for a few minutes until they start to brown. Sprinkle with salt.

Grill the bacon on both sides until cooked. Grill the slices of onion on both sides until softened and lightly charred.

Fry the eggs in a little olive oil until the whites are cooked but the yolks are still runny. Season with salt and pepper.

To assemble, place each lettuce wedge on a plate, and top each with two slices of bacon, some onion, an egg, and two tablespoons feta.

Nutritional Facts

Total Fat
11g
16%
Sugar
2g
2%
Saturated Fat
7g
29%
Cholesterol
45mg
15%
Carbohydrate, by difference
2g
2%
Protein
7g
15%
Vitamin A, RAE
63µg
9%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
247mg
25%
Choline, total
8mg
2%
Folate, total
16µg
4%
Magnesium, Mg
10mg
3%
Phosphorus, P
169mg
24%
Selenium, Se
8µg
15%
Sodium, Na
459mg
31%
Water
28g
1%
Zinc, Zn
1mg
13%

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.