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A wedge of iceberg, lightly grilled & served in the style of Caesar


  • Heat a splash of oil in a heavy-bottomed pan and cook the bacon and croutons until crisp-golden all over, regularly tossing. Then drain well.
  • Combine the mayonnaise and anchovies with a little hot water to achieve a coating consistency. Set aside.
  • Then spray each lettuce wedge with oil and cook on a preheated ridged grill (or BBQ) until lightly marked.
  • To serve, place a lettuce wedge on individual plates, scatter the bacon and croutons around and sprinkle with the dressing, parmesan and parsley.


  • olive oil
  • 1 x 3 cm piece of bacon, cubed
  • a good handful of sourdough croutons, about the same size as bacon cubes
  • ¾ cup homemade mayonnaise
  • 6-8 anchovies, chopped
  • 4 x wedges of iceberg lettuce, cleaned, washed & dried
  • olive oil spray
  • freshly grated parmesan
  • 2 tbsp chopped Italian (flat leaf) parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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