ICEBERG WEDGE SALAD WITH CREAMY GORGONZOLA DRESSING
Provided by Brad Sorenson
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a mixing bowl combine the sour cream, mayonnaise, and gorgonzola. Using a wooden spoon, stir the mixture to combine the cheese through the mixture. Loosen up the mix with the buttermilk, a tablespoon at a time, until it comes to a salad dressing consistency. Season the mix with salt, and pepper, to taste. Stir in the fresh herbs.
- Place a wedge of lettuce on a plate, coat liberally with the blue cheese dressing, and crumble some cooked bacon on top of the dressing. Dress each plate with 2 halved tomatoes, some blue cheese, and season with a little bit of salt and pepper.
STEAKHOUSE WEDGE SALAD WITH GORGONZOLA AND CRISPY PANCETTA
Steps:
- 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.
ICEBERG WEDGES WITH GORGONZOLA DRESSING
This simple salad gets its zing from crumbled Gorgonzola cheese in the dressing.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- In a small bowl, combine everything but the lettuce. Mash some of the cheese to thicken dressing.
- Core the lettuce and cut into 8 wedges. To serve, drizzle dressing over top of wedges and sprinkle with ground pepper.
Nutrition Facts : Calories 80 g, Fat 3 g, Fiber 3 g, Protein 5 g
ICEBERG WEDGE WITH PANCETTA AND GORGONZOLA DRESSING
Summer is almost here and it time to enjoy fresh salads. I actually loves salads year around. This is one of my favorite american classic salads all jazzed up. Happy Cooking! sw:)
Provided by Sherri Williams
Categories Salads
Time 25m
Number Of Ingredients 12
Steps:
- 1. In a mixing bowl, combine all the dressing ingredients except cheese and mix well. After mixed well, fold in cheese and chill for at leat 30 minutes
- 2. Place lettuce wedges on chilled salad plates and drizzle with the dressing. Garnish the salad with pancetta slices or crumbles, onions, tomatoes and sprinkle with fresh cracked pepper.
ICEBERG WEDGE
Steps:
- Remove outer leaves of lettuce and wash thoroughly in cold water. Drain and pat dry with paper towels then split into wedges and arrange on plates. Scatter grape tomato halves over and around the lettuce.
- Make dressing by combining mayonnaise and sour cream in a large mixing bowl. Squeeze in fresh lemon juice, fold in blue cheese and chives and season with salt and pepper. Pour dressing over wedge and grape tomatoes. Drizzle with a little extra-virgin olive oil and top with chives.
CREAMY PANCETTA DRESSING
Provided by Michael Chiarello : Food Network
Categories condiment
Time 1h10m
Yield 5 cups dressing, 12 servings
Number Of Ingredients 10
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 WEDGE WITH CHUNKY GORGONZOLA DRESSING
Make and share this Iceberg Wedge With Chunky Gorgonzola Dressing recipe from Food.com.
Provided by Brookelynne26
Categories Pork
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- For the Salad: Cook pancetta in large skillet over medium heat until golden brown and crispy. Transfer to a paper towel lined plate to drain the extra fat and set aside.
- For the Gorgonzola Dressing: In a bowl, whisk together the mustard, vinegar, lemon juice, salt and pepper. Slowly whisk in olive oil. Add 1/2 cup of Gorgonzola to the bowl and mash with a fork. Add the sour cream and whisk together. Serve or store in an airtight container, in the refrigerator, for up to 1 week.
- To assemble: Arrange iceberg wedges on plates. Spoon dressing over wedges and garnish with pancetta, radishes, cherry tomato halves, and remaining gorgonzola crumbles.
Nutrition Facts : Calories 324.9, Fat 31.6, SaturatedFat 11, Cholesterol 35.3, Sodium 492.4, Carbohydrate 3.6, Fiber 0.6, Sugar 2.2, Protein 8.1
ICEBERG WEDGES WITH BLUE CHEESE DRESSING
The crispy iceberg lettuce and creamy blue cheese dressing make this steak-house style salad a no-brainer side dish with your steak and potatoes dinner.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- In a bowl, combine buttermilk, mayonnaise, half of the blue cheese, lemon juice, and hot sauce.
- Stir to combine
- Stir in chives, salt, and pepper.
- Serve with iceberg wedges and top with remaining blue cheese.
ICEBERG WEDGE SALAD WITH WARM BACON DRESSING
An easy salad fit for company.
Provided by kikosmom
Categories Salad Green Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Arrange lettuce wedges on serving plates and top each wedge with tomato and green onion pieces.
- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; chop when cool enough to handle. Transfer bacon to a bowl.
- Dissolve brown sugar with red wine vinegar, salt, and black pepper in the hot skillet over medium heat, whisking until brown sugar has dissolved. Stir bacon into dressing; adjust seasoning. Pour hot bacon dressing over lettuce wedges.
Nutrition Facts : Calories 154.6 calories, Carbohydrate 13.4 g, Cholesterol 20.1 mg, Fat 7.9 g, Fiber 2.2 g, Protein 8.4 g, SaturatedFat 2.5 g, Sodium 439.5 mg, Sugar 8.6 g
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