Ingredients
- 2 teaspoons olive oil
- 4 ounces pancetta, cut into 1/4-inch pieces
- 2/3 cup buttermilk
- 1/2 cup sour cream
- 1 large garlic cloves or 2 small, minced
- 6 ounces crumbled Gorgonzola
- Salt and freshly ground black pepper
- 1 head iceberg lettuce, cut into 6 wedges
Directions
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.
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.
(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.)
Arrange each of 6 lettuce wedges on 6 plates. Spoon the dressing over the lettuce. Sprinkle with the pancetta and remaining cheese and serve.
Photo: Iceberg Wedges with Pancetta Gorgonzola Dressing Recipe
















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By lynlang
on December 26, 2010
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Excellent...add a couple of slices of the best tomatoes you can find, preferably out of your garden over the lettace wedge before the dressing and pancetta. Heaven on a plate!
By christieg75_130...
on July 29, 2010
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If you are a lover of this cheese you are in for a fantastic treat! Talk about a simple, yet divine recipe. It's so easy it would be a mistake not to make it. I have made a million times over again and have used smoked bacon as a substitute and it's simply DELICIOUS!!!
By gwendolyneugeni...
Portsmouth, 86
on April 30, 2010
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If you love Gorgonzola - you will be crazy for this recipe. I can't wait to make it again. My only recommendation would be to brown double the pancetta that's called for.
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