Iceberg Wedges with Pancetta Gorgonzola Dressing

TOTAL TIME: 18 min
Prep: 10 min
Inactive Prep: --
Cook: 8 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
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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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