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A grilled wedge salad on a plate with dressing and mushroom bacon.
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Crunchy Grilled Wedge Salad Recipe

This easy crunchy grilled wedge salad is a great way to level up your salad game. Topped off with candied oyster mushrooms, crumbled bacon and homemade Caesar dressing for an unbelievably delicious salad.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Lunch, Salad
Cuisine: North Amercian
Keyword: wedge salad recipe
Servings: 4 servings
Calories: 557kcal
Author: Alisa Infanti

Ingredients

  • ½ head flat or Savoy cabbage
  • 6 oz oyster mushrooms
  • 6 tbsp canola oil divided
  • 3 tbsp brown sugar
  • ½ tsp smoked paprika
  • ¼ cup lemon juice
  • 2 cloves garlic finely minced
  • 2 tbsp Dijon mustard
  • ¼ cup olive oil
  • ½ cup parmesan cheese grated
  • ½ tsp black pepper
  • 3 slices bacon cooked and crumbled

Instructions

  • In a medium bowl, combine 3 tbsp canola oil, brown sugar and paprika.
  • Toss the oyster mushrooms in the bowl and mix until evenly coated.
  • Heat your barbecue to medium-high heat.
  • Cut cabbage in half and then cut that half into 4 wedges.
  • Baste each side of the wedges with the remaining canola oil.
  • Place wedges on heated grill and cook for 8 - 10 minutes, flipping halfway through. Edges should be charred with grill marks.
  • Remove cabbage from the heat and place in a heat proof dish with lid to steam.
  • Add mushrooms to a grill basket and cook for 4 minutes.
  • Toss mushroom and cook for another 3 - 4 minutes or until softa, brown and starting to caramelize. Remove from heat and set aside.
  • Make the dressing by combining lemon juice, minced garlic and mustard in a small bowl and whisking together.
  • Then, while continuing to whisk, slowly add in olive oil.
  • Add in parmesan cheese and pepper and whisk until well combined.
  • Serve salad with dressing, candied oyster mushrooms and crumbled bacon added to the top of the cabbage wedge.

Notes

Storage: this is best eaten right away so that the candied oyster mushrooms maintain their texture.
Variations: switch up the cabbage to iceberg or romaine lettuce. Or, chop it and turn it into a tossed salad.

Nutrition

Serving: 1wedge | Calories: 557kcal | Carbohydrates: 21g | Protein: 12g | Fat: 49g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 29g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 504mg | Potassium: 556mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1384IU | Vitamin C: 41mg | Calcium: 208mg | Iron: 2mg