Sunday, December 11, 2011

Iceberg Wedges with Pancetta Gorgonzola Dressing

A good wedge salad is always hard for me to pass up on any menu but the true test of a good wedge (or wedgie as my brother and I used to call them) is the dressing!  Anyone can throw some iceberg lettuce, bacon and tomatoes on a plate but if you don't have a good dressing then why waste your time?  I came across this dressing a few years ago while perusing the Food Network's website and we have been making it ever since!  You could really substitute any crumbly, stinky cheese for the cheese, feta, etc.  ENJOY!

Iceberg Wedges with Pancetta Gorgonzola Dressing
Recipe courtesy Giada De Laurentiis

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

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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