Prep Time
15 min
Cook Time
10 min
Yields
4 servings
This salad makes for a colourful mix of veggies, cheese and meat and works well as an appetizer, a side or even a lunch.
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ingredients
8
- 12 thin slices pancetta
4
oz Gorgonzola cheese, crumbled (about ½ cup)
3
Tbsp sour cream
1
Tbsp fresh lemon juice
⅓
cup whole milk
Kosher salt and freshly ground black pepper
1
head iceberg lettuce, quartered
2
Roma tomatoes, cut into wedges
2
Tbsp chopped fresh chives
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directions
Step 1
Preheat the oven to 425ºF. Line a rimmed baking sheet with parchment paper.
Step 2
Arrange the pancetta in a single layer on the prepared baking sheet. Bake until golden brown and crisp, 8 to 10 minutes. Transfer to a paper-towel-lined plate to drain.
Step 3
Meanwhile, mash together the Gorgonzola, sour cream and lemon juice in a bowl. Add the milk and whisk to combine. Season with salt and pepper.
Step 4
Arrange the iceberg wedges and tomatoes on 4 plates. Drizzle with the Gorgonzola dressing and crumble the pancetta over the top. Garnish with the chives.