Wedge Insalata

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I don’t eat wedge salads often, but when I do I make sure it’s done the right way...the Italian way, cause we all know the only way is the Italian way right? ;) Ok fine, there is no such thing as a wedge salad in Italy. However if there were, I would it imagine it be something like this…


Ingredients

  • 1 head iceberg lettuce, outer leaves removed

  • ½ cup pancetta, diced

  • Roma tomatoes, diced

  • ⅓ cup gorgonzola cheese, crumbled

Dressing:

  • ½ lemon juice

  • 1 clove of garlic, minced

  • 1 tablespoon extra virgin olive oil

  • ¼ cup grated parmesan cheese

  • ¾ cup mayo

  • ¼ cup white vinegar

  • 1 tablespoon sugar

  • 1 teaspoon salt

  • 1 teaspoon dried oregano



Instructions

  1. Mix all the ingredients for the dressing in a small bowl. Either mix with small blender or whisk rapidly. Refrigerate until ready to use.

  2. In a small pan, cook pancetta over medium heat, stirring occasionally until crispy. About 5 minutes. Transfer onto a paper towel covered plate, set aside.

  3. Cut the iceberg lettuce into quarters, through the core so that each quarter holds together.

  4. Arrange wedges on a platter, placed on their sides.

  5. Drizzle creamy Italian dressing, sprinkle with tomatoes, crispy pancetta, and crumbled gorgonzola cheese.

    We’d love to see your finished product! Post your picture on Instagram, tag us @danimade.kitchen and hashtag it #danimade

SaladDanielle SimoneComment