Steakhouse Wedge Salad with Gorgonzola and Crispy Pancetta

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 8 to 12 thin slices pancetta
  • 4 ounces Gorgonzola cheese, crumbled (about 1/2 cup)
  • 3 tablespoons sour cream
  • 1 tablespoon fresh lemon juice
  • 1/3 cup whole milk
  • Kosher salt and freshly ground black pepper
  • 1 head iceberg lettuce, quartered
  • 2 Roma tomatoes, cut into wedges
  • 2 tablespoons chopped fresh chives
Directions
  • Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.

  • 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.

  • 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.

  • 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.


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