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.

IDEAS YOU'LL LOVE

Iceberg Wedge

Recipe courtesy of Tyler Florence

Green Goddess Dressing over Iceberg Wedges

Recipe courtesy of Michael Chiarello

Kona Iceberg

Baby Iceberg Salad

Iceberg Vodka Lobster Flambe

Wedge Salad

Recipe courtesy of Tiffani Thiessen

Roasted Sweet Potato Wedges

Recipe courtesy of Tia Mowry

Caramelized Apple Wedges

Recipe courtesy of Wafels and Dinges

Jiggly Orange Wedges

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

So Much Pretty Food Here