Iceberg Wedge With Pancetta And Gorgonzola Dressing Recipes

ICEBERG WEDGE WITH CHUNKY GORGONZOLA DRESSING

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.

ICEBERG WEDGE SALAD WITH CREAMY GORGONZOLA DRESSING

Steps:

• In a mixing bowl combine the sour cream, mayonnaise, and gorgonzola. Using a wooden spoon, stir the mixture to combine the cheese through the mixture. Loosen up the mix with the buttermilk, a tablespoon at a time, until it comes to a salad dressing consistency. Season the mix with salt, and pepper, to taste. Stir in the fresh herbs.
• Place a wedge of lettuce on a plate, coat liberally with the blue cheese dressing, and crumble some cooked bacon on top of the dressing. Dress each plate with 2 halved tomatoes, some blue cheese, and season with a little bit of salt and pepper.

CREAMY PANCETTA DRESSING AND ICEBERG LETTUCE

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 WEDGE WITH WARM BACON AND BLUE CHEESE DRESSING

Steps:

• Mix first 4 ingredients in medium bowl. Add blue cheese and stir until well blended. If too thick, thin with buttermilk by tablespoonfuls to desired consistency. (Can be made 1 day ahead. Cover and chill.)
• Cook bacon in large skillet over medium heat until golden brown and beginning to crisp. Arrange lettuce on plates. Spoon dressing over. Using slotted spoon, transfer warm bacon from skillet onto salads, dividing equally. Garnish with red onion.

ICEBERG WEDGES WITH GORGONZOLA DRESSING

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.