Iceberg Wedges with Pancetta Gorgonzola Dressing
From recipediva 16 years ago
- 8 minutes to make
- Serves 6
Salad wedge. I love bacon. My uncle triple smokes his own. He is a butcher by trade. I don't eat alot of bacon or anything fried much. I will spluge once in awhile for a wedge.
Ingredients
- 2 teaspoons olive oil shopping list
- 4 ounces pancetta, cut into 1/4-inch pieces shopping list
- 2/3 cup buttermilk shopping list
- 1/2 cup sour cream shopping list
- 1 large garlic cloves or 2 small, minced shopping list
- 6 ounces crumbled gorgonzola shopping list
- salt and freshly ground black pepper shopping list
- 1 head iceberg lettuce, cut into 6 wedges shopping list
How to make it
- Heat the oil in a heavy medium skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate to drain the excess oil.
- Stir the buttermilk, sour cream, and garlic in a medium bowl to blend; mix 2/3 of the cheese. Season the dressing with salt and pepper, to taste.
- (The dressing can be made up to 2 days ahead. Cover and refrigerate. Stir to blend before using, adding more milk to thin the sauce, if necessary.)
- Arrange each of 6 lettuce wedges on 6 plates. Spoon the dressing over the lettuce. Sprinkle with the pancetta and remaining cheese and serve.
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