Crispy bacon also works in this salad in place of the pancetta, but we prefer using pancetta. Bacon has a sweeter, smokier flavor that we feel competes with the blue cheese dressing.
¼ pound pancetta
2 teaspoons extra virgin olive oil
½ large head of iceberg lettuce
2 tomatoes sliced
2 cups blue cheese dressing
½ cup crumbled blue cheese
- Unroll the piece of pancetta and chop into small pieces.
- Heat olive oil in a medium sauté pan until hot. Add pancetta and cook over medium heat until crispy. Drain on paper towels and discard the fat.
- Cut the iceberg half into three or four wedges (depending on the size of your head of lettuce) and arrange on salad plates. Arrange tomatoes slices around each wedge.
- Pour blue cheese dressing over wedges and sprinkle the crispy pancetta over the top along with crumbled blue cheese. Serve immediately.
Keywords: wedge salad