Steakhouse Wedge Salad with Gorgonzola and Crispy Pancetta

  • Level: Easy
  • Total: 25 min
  • Active: 15 min
  • Yield: 4 servings
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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 


  1. Preheat the oven to 425 degrees F. 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.

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