Creamy Pancetta Dressing And Iceberg Lettuce Food

ICEBERG WEDGES WITH PANCETTA GORGONZOLA DRESSING

Steps:

• 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.

ICEBERG LETTUCE WITH BLUE CHEESE DRESSING

Steps:

• Mash yogurt with blue cheese, lemon juice, a pinch of salt, and a grinding or two of pepper. Taste and adjust the seasoning, adding more lemon juice if necessary.
• Place each wedge of iceberg lettuce on a plate, drizzle with dressing and sprinkle with nuts if using.

LETTUCE WITH CREAM DRESSING

Steps:

• Place lettuce in a large bowl. In a small bowl, stir together sugar, vinegar and cream or sour cream until sugar dissolves and dressing is smooth. Stir in green onion. Just before serving, pour over lettuce; toss lightly.

CREAMY PANCETTA DRESSING

Steps:

• Heat a saucepan over medium-high heat. When the pan is hot, add the olive and heat. When the oil is hot, add pancetta and saute, and caramelize for about 10 to 15 minutes. Stir onion into mixture, toss and saute for another 10 minutes, until the onion begins to brown. Add garlic, thyme, and cider vinegar, and remove from heat. Allow mixture to cool for about a 1/2 an hour.
• Place cooled mixture into bowl, add mayonnaise and sour cream. Season with black pepper, to taste. Serve over iceberg wedges.

CREAMY PANCETTA DRESSING AND ICEBERG LETTUCE

Steps:

• Heat a saucepan over medium-high heat.
• When the pan is hot, add the olive and heat.
• When the oil is hot, add pancetta and saute, and caramelize for about 10 to 15 minutes.
• Stir onion into mixture, toss and saute for another 10 minutes, until the onion begins to brown.
• Add garlic, thyme, and cider vinegar, and remove from heat.
• Allow mixture to cool for about a 1/2 an hour.
• Place cooled mixture into bowl, add mayonnaise and sour cream.
• Season with black pepper, to taste.
• Serve over iceberg wedges.

ICEBERG SALAD WITH CREAMY HONEY DRESSING

Steps:

• Arrange lettuce on a serving platter. Top with radishes, scallions, and cucumber. Refrigerate 10 minutes.
• Whisk sour cream, creme fraiche, vinegar, and honey in a small bowl. Drizzle dressing over salad. Serve immediately

ICEBERG SALAD WITH DRIED OREGANO DRESSING AND CREAMY FETA

Steps:

• First, make your vinaigrette. In a small bowl or jar with a lid, combine the shallot, vinegar and salt. Leave to macerate for about 15 minutes. Next, add the oregano and olive oil and mix or shake to combine.
• Cut your iceberg into thin, long wedges and arrange on a platter. Shake the dressing up just before pouring it over the lettuce. Sprinkle a bit of salt on top, followed by the chives and dill, then shave slices of cheese over the whole thing, or simply crumble it in. Serve immediately.

ICEBERG LETTUCE WEDGES WITH STILTON DRESSING AND RADISHES

Steps:

• In a small bowl mash the Stilton with a fork and stir in the oil, the sour cream, the water, and the vinegar. Divide the lettuce wedges between 2 plates, spoon the dressing over them, and sprinkle the salads with the radishes.