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Iceberg Wedges with Pancetta Gorgonzola Dressing

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  • Level: Easy
  • Total: 18 min
  • Prep: 10 min
  • Cook: 8 min
  • Yield: 6 servings
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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


  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.
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