STEAKHOUSE WEDGE SALAD WITH GORGONZOLA AND CRISPY PANCETTA

Steakhouse Wedge Salad with Gorgonzola and Crispy Pancetta image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 9

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8 to 12 thin slices pancetta
4 ounces Gorgonzola cheese, crumbled (about 1/2 cup)
3 tablespoons sour cream
1 tablespoon fresh lemon juice
1/3 cup whole milk
Kosher salt and freshly ground black pepper
1 head iceberg lettuce, quartered
2 Roma tomatoes, cut into wedges
2 tablespoons chopped fresh chives

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.