Iceberg Wedges With Pancetta Gorgonzola Dressing Recipes

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ICEBERG WEDGE WITH PANCETTA AND GORGONZOLA DRESSING



Iceberg Wedge with Pancetta and Gorgonzola Dressing image

Summer is almost here and it time to enjoy fresh salads. I actually loves salads year around. This is one of my favorite american classic salads all jazzed up. Happy Cooking! sw:)

Provided by Sherri Williams

Categories     Salads

Time 25m

Number Of Ingredients 12

GORGONZOLA DRESSING
1 c sour cream
1 c oilve oil mayonnaise
4 oz gorgonzola cheese, crumbled
2 Tbsp red wine vinegar
2 medium garlic cloves, grated
kosher salt and freshly ground black pepper to taste
SALAD
1 large iceberg lettuce, cut into 4-6 wedges
2 small roma tomatoes, seeded and chopped
1/2 small red onion, thinly sliced
8-10 slice pancetta, cooked, drained

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.

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 GORGONZOLA DRESSING



Iceberg Wedges with Gorgonzola Dressing image

This simple salad gets its zing from crumbled Gorgonzola cheese in the dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

3/4 cup low-fat buttermilk
1 small garlic clove, minced
1 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
1/4 cup crumbled Gorgonzola (1 ounce)
1/4 teaspoon coarse salt
1 head of iceburg lettuce (2 pounds)
Ground pepper

Steps:

  • In a small bowl, combine everything but the lettuce. Mash some of the cheese to thicken dressing.
  • Core the lettuce and cut into 8 wedges. To serve, drizzle dressing over top of wedges and sprinkle with ground pepper.

Nutrition Facts : Calories 80 g, Fat 3 g, Fiber 3 g, Protein 5 g

CREAMY PANCETTA DRESSING



Creamy Pancetta Dressing image

Provided by Michael Chiarello : Food Network

Categories     condiment

Time 1h10m

Yield 5 cups dressing, 12 servings

Number Of Ingredients 10

3 tablespoons olive oil
1 1/2 cups roughly cut pancetta
1 onion, finely chopped
1 clove garlic, minced
2 tablespoons minced fresh thyme leaves
1/4 cup cider vinegar
1 cup mayonnaise
1 cup sour cream
Freshly ground black pepper
3 heads iceberg lettuce, quartered and cleaned

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



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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