Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Iceberg Wedges w/ Pancetta Gorgonzola Dr




Source of Recipe


Giada De Laurentiis


Recipe Introduction


Jessica made this to go with her Italian –all Giada- dinner! This was an incredibly delicious salad dressing – tangy, rich – just yummy! And the iceberg wedges were a terrific foil for the rich dressing.


List of Ingredients




2 t. olive oil
4 oz. pancetta, cut into ¼” pieces
2/3 c. buttermilk
½ c. sour cream
1 large garlic clove or 2 small, minced
6 oz. crumbled Gorgonzola
Salt and freshly ground black pepper
1 head of iceberg lettuce, cut into 6 wedges


Recipe



Heat the oil in a heavy medium skillet over medium heat. Add the pancetta and sauté until crisp and golden, about 5 minutes. Drain on paper towels.

Stir the buttermilk, sour cram and garlic in a medium bowl to blend; mix in 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 ore milk to thin, if necessary.)

Arrange each of the lettuce wedges on a salad plate. Spoon the dressing over the lettuce. Sprinkle with the [pancetta and remaining cheese and serve.

Serves 6.