Iceberg Wedges With Gorgonzola Dressing Recipes

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ICEBERG WEDGE WITH CHUNKY GORGONZOLA DRESSING



Iceberg Wedge With Chunky Gorgonzola Dressing image

Make and share this Iceberg Wedge With Chunky Gorgonzola Dressing recipe from Food.com.

Provided by Brookelynne26

Categories     Pork

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/2 lb pancetta or 1/2 lb thick-cut bacon, cut into 1-inch pieces
1 large head iceberg lettuce, cut into 4-6 wedges, each with some core attached
4 radishes, thinly sliced
10 cherry tomatoes, halved
1 tablespoon dijon-style mustard
3 tablespoons apple cider or 3 tablespoons white balsamic vinegar
1 tablespoon lemon juice
salt and pepper
1/3 cup olive oil
1 cup crumbled gorgonzola
1/3 cup sour cream

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.

Nutrition Facts : Calories 324.9, Fat 31.6, SaturatedFat 11, Cholesterol 35.3, Sodium 492.4, Carbohydrate 3.6, Fiber 0.6, Sugar 2.2, Protein 8.1

ICEBERG WEDGES WITH PANCETTA GORGONZOLA DRESSING



Iceberg Wedges with Pancetta Gorgonzola Dressing image

Provided by Giada De Laurentiis

Categories     appetizer

Time 18m

Yield 6 servings

Number Of Ingredients 8

2 teaspoons olive oil
4 ounces pancetta, cut into 1/4-inch pieces
2/3 cup buttermilk
1/2 cup sour cream
1 large garlic cloves or 2 small, minced
6 ounces crumbled Gorgonzola
Salt and freshly ground black pepper
1 head iceberg lettuce, cut into 6 wedges

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.

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