Best Iceberg Wedge Salad With Creamy Gorgonzola Dressing Recipes

Iceberg Wedges with Pancetta Gorgonzola Dressing image

Provided by Giada De Laurentiis

Time 18m

Yield 6 servings

Number Of Ingredients 8

2 teaspoons olive oil
4 ounces pancetta, cut into 1/4-inch pieces
2/3 cup buttermilk
1/2 cup sour cream
1 large garlic cloves or 2 small, minced
6 ounces crumbled Gorgonzola
Salt and freshly ground black pepper
1 head iceberg lettuce, cut into 6 wedges

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 Wedges with Gorgonzola Dressing image

Provided by Martha Stewart

Number Of Ingredients 8

3/4 cup low-fat buttermilk
1 small garlic clove, minced
1 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
1/4 cup crumbled Gorgonzola (1 ounce)
1/4 teaspoon coarse salt
1 head of iceburg lettuce (2 pounds)
Ground pepper

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 Chunky Gorgonzola Dressing image

Provided by Brookelynne26

Categories Pork

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/2 lb pancetta or 1/2 lb thick-cut bacon, cut into 1-inch pieces
1 large head iceberg lettuce, cut into 4-6 wedges, each with some core attached
4 radishes, thinly sliced
10 cherry tomatoes, halved
1 tablespoon dijon-style mustard
3 tablespoons apple cider or 3 tablespoons white balsamic vinegar
1 tablespoon lemon juice
salt and pepper
1/3 cup olive oil
1 cup crumbled gorgonzola
1/3 cup sour cream

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