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.
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.