The "Grilled Wedge" with Ranch 

Method: 
1. The Oven "Sear"
Set the Rack: Move your oven rack to the highest position (top 1/3 of the oven).
Preheat: Turn your oven to Broil (High).
Prep the Pan: Place a sturdy baking sheet in the oven while it preheats. You want the metal screaming hot.

2.  Prep the Wedges
Cut the iceberg heads into quarters through the stem. Leaving the core attached is vital—it acts as a "handle" and keeps the wedge from falling apart in the heat.
Brush all cut surfaces generously with olive oil.

3. The Quick Char
Carefully take the hot pan out of the oven.
Place the wedges cut-side down on the hot tray.
Broil for 1.5 to 2 minutes. Watch through the oven window; you want the edges to turn dark brown/blackened, but the lettuce should still look structural.
Flip the wedges to the other cut side and broil for 1 more minute.

4.  Classic Plating
Place the warm wedges on a chilled platter or individual plates.
The Dressing: Spoon the spicy ranch generously over the top so it drips into the internal layers of the lettuce.
The Toppings: Pile on the crispy shallots and toasted nuts. The shallots provide the savory "bacon-like" depth that makes this recipe.
Finish with a final scatter of fresh chives.