Steakhouse Wedge Salad with Gorgonzola and Crispy Pancetta

  • prep time15 min
  • total time 25 min
  • serves 4

This salad makes for a colourful mix of veggies, cheese and meat and works well as an appetizer, a side or even a lunch.

63 Ratings
Directions for: Steakhouse Wedge Salad with Gorgonzola and Crispy Pancetta


8 - 12 thin slices pancetta

4 oz Gorgonzola cheese, crumbled (about 1/2 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


1. Preheat the oven to 425ºF. Line a rimmed baking sheet with parchment paper.

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.

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.

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.

See more: Appetizer, Bacon, Cheese, Lunch, Roast, Salad, Tomatoes

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