Iceberg Wedge With Pancetta And Gorgonzola Dressing Recipes

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.

ICEBERG WEDGE SALAD WITH CREAMY GORGONZOLA DRESSING

Steps:

• In a mixing bowl combine the sour cream, mayonnaise, and gorgonzola. Using a wooden spoon, stir the mixture to combine the cheese through the mixture. Loosen up the mix with the buttermilk, a tablespoon at a time, until it comes to a salad dressing consistency. Season the mix with salt, and pepper, to taste. Stir in the fresh herbs.
• Place a wedge of lettuce on a plate, coat liberally with the blue cheese dressing, and crumble some cooked bacon on top of the dressing. Dress each plate with 2 halved tomatoes, some blue cheese, and season with a little bit of salt and pepper.

ICEBERG WEDGE WITH PANCETTA AND GORGONZOLA DRESSING

Steps:

• 1. In a mixing bowl, combine all the dressing ingredients except cheese and mix well. After mixed well, fold in cheese and chill for at leat 30 minutes
• 2. Place lettuce wedges on chilled salad plates and drizzle with the dressing. Garnish the salad with pancetta slices or crumbles, onions, tomatoes and sprinkle with fresh cracked pepper.

STEAKHOUSE WEDGE SALAD WITH GORGONZOLA AND CRISPY PANCETTA

Steps:

• Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
• Arrange the pancetta in a single layer on the prepared baking sheet. Bake until golden brown and crisp, 8 to 10 minutes. Transfer to a paper-towel-lined plate to drain.
• Meanwhile, mash together the Gorgonzola, sour cream and lemon juice in a bowl. Add the milk and whisk to combine. Season with salt and pepper.
• Arrange the iceberg wedges and tomatoes on 4 plates. Drizzle with the Gorgonzola dressing and crumble the pancetta over the top. Garnish with the chives.