Creamy Pancetta Dressing And Iceberg Lettuce Recipes

CREAMY PANCETTA DRESSING

Steps:

• Heat a saucepan over medium-high heat. When the pan is hot, add the olive and heat. When the oil is hot, add pancetta and saute, and caramelize for about 10 to 15 minutes. Stir onion into mixture, toss and saute for another 10 minutes, until the onion begins to brown. Add garlic, thyme, and cider vinegar, and remove from heat. Allow mixture to cool for about a 1/2 an hour.
• Place cooled mixture into bowl, add mayonnaise and sour cream. Season with black pepper, to taste. Serve over iceberg wedges.

CREAMY PANCETTA DRESSING AND ICEBERG LETTUCE

Steps:

• Heat a saucepan over medium-high heat.
• When the pan is hot, add the olive and heat.
• When the oil is hot, add pancetta and saute, and caramelize for about 10 to 15 minutes.
• Stir onion into mixture, toss and saute for another 10 minutes, until the onion begins to brown.
• Add garlic, thyme, and cider vinegar, and remove from heat.
• Allow mixture to cool for about a 1/2 an hour.
• Place cooled mixture into bowl, add mayonnaise and sour cream.
• Season with black pepper, to taste.
• Serve over iceberg wedges.

ICEBERG WEDGES WITH PANCETTA GORGONZOLA DRESSING

Steps:

• 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.

LETTUCE WITH CREAM DRESSING

Steps:

• Place lettuce in a large bowl. In a small bowl, stir together sugar, vinegar and cream or sour cream until sugar dissolves and dressing is smooth. Stir in green onion. Just before serving, pour over lettuce; toss lightly.

ICEBERG WEDGE WITH CHUNKY GORGONZOLA DRESSING

Steps:

• For the Salad: Cook pancetta in large skillet over medium heat until golden brown and crispy. Transfer to a paper towel lined plate to drain the extra fat and set aside.
• For the Gorgonzola Dressing: In a bowl, whisk together the mustard, vinegar, lemon juice, salt and pepper. Slowly whisk in olive oil. Add 1/2 cup of Gorgonzola to the bowl and mash with a fork. Add the sour cream and whisk together. Serve or store in an airtight container, in the refrigerator, for up to 1 week.
• To assemble: Arrange iceberg wedges on plates. Spoon dressing over wedges and garnish with pancetta, radishes, cherry tomato halves, and remaining gorgonzola crumbles.