Skip to Navigation | Skip to Content

Search Over 15,000 Recipes

Advanced Search




Giada De Laurentiis

Iceberg Wedges with Pancetta Gorgonzola Dressing


Ingredients

  • 2 teaspoons olive oil
  • 4 oz pancetta cut into 1/4-inch pieces
  • 2/3 cup buttermilk
  • ½ cup sour cream
  • 1 large clove of garlic or 2 small, minced
  • 6 oz crumbled gorgonzola
  • salt and freshly ground black pepper
  • 1 head iceberg lettuce cut into 6 wedges

Method

  1. 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.
  2. 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.
  3. (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.)
  4. Arrange each of 6 lettuce wedges on 6 plates. Spoon the dressing over the lettuce. Sprinkle with the pancetta and remaining cheese and serve.
No Rating

Recipe Rating

4

Share this Recipe

Bookmark and Share

What do you think?

 
  • More
  • You will need to be a member to leave a comment - Log in / Register
    Add a new comment

Video More Videos

T-bone Steak

Neil Perry


Browse Recipes By...