Recipe courtesy of Giada De Laurentiis
Iceberg Wedges with Pancetta Gorgonzola Dressing
Total:
18 min
Active:
10 min
Yield:
6 servings
Level:
Easy
Total:
18 min
Active:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 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

Directions

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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