Italian Wedge Salad with Gorgonzola Dressing

by Erin

This Italian Wedge Salad had the same presentation you love with tomato, red onion, pancetta, and a homemade gorgonzola dressing.

Italian Wedge Salad with Gorgonzola Dressing

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I don’t know what it is about a wedge salad, but I find it so satisfying. Maybe it’s because I find it easier to eat, because you can stab a whole stack of lettuce instead of trying to spear single leaves one at a time, or maybe it’s just the flavorful fresh toppings. Either way I find myself ordering it a lot, especially lately with the hotter temperature we’ve been experiencing.

When I hosted a full-blown Italian coursed dinner recently (twice cause I’m nuts), the Insalata course was this Italian inspired wedge salad. I originally considered using Romaine lettuce but you can’t get the same solid wedge effect as you can with iceburg. Instead I used pancetta in place of bacon and gorgonzola for blue cheese. The end result was the perfect salad after a heavy Secondo meat course.

Italian Wedge Salad

Italian Wedge Salad with Gorgonzola Dressing

ITALIAN WEDGE SALAD WITH GORGONZOLA DRESSING

This Italian Wedge Salad had the same presentation you love with tomato, red onion, pancetta, and a homemade gorgonzola dressing. Salads Italian wedge salad, gorgonzola dressing European Print This
Yield: 4 servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.0/5
( 2 voted )

Ingredients

DRESSING

  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1/4 cup buttermilk
  • 1 tsp Worcestershire sauce
  • 1 tsp sugar
  • 1/2 tsp dry mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp kosher salt, or to taste
  • 4 oz. gorgonzola, finely crumbled

SALAD

  • 1/4 lb. pancetta
  • 1/2 large head of iceberg lettuce
  • 1 cup cherry tomatoes, quartered
  • 1/4 cup sliced red onion
  • 1/2 cup crumbled gorgonzola

Directions

  1. In a large bowl, whisk together all ingredients except the gorgonzola.
  2. Stir in the crumbled gorgonzola. Cover and refrigerate before serving. Up to 8 hours or overnight is best.
  3. Season to taste with salt and ground black pepper if necessary before serving.
  4. Place a medium sauté pan over medium heat. Add pancetta and cook until crispy. Remove from pan and drain on paper towels.
  5. Place lettuce wedges on salad plates.  Pour blue cheese dressing over wedges and sprinkle with crispy pancetta, tomatoes, red onion, and crumbled blue cheese. Serve immediately.

Source: Dressing adapted slightly from The Spruce Eats, salad adapted from A Family Feast.

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