Wedge Salad + Homemade Blue Cheese Dressing
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  • 30 min
  • 1 large head iceberg lettuce, cut into 6 wedges 1 cup cherry tomatoes, halved 2 scallions, thinly sliced 1 tablespoon capers 3 ounces diced pancetta 1/2 cup heavy cream 1 tablespoon white vinegar 1 teaspoon Worcestershire sauce 1/4 cup blue cheese crumbles, plus more for sprinkling 1 teaspoon garlic powder salt and pepper, to taste
  • 20 minutes or until slightly dark and wilted. Meanwhile, crisp the pancetta in a skillet over medium-high heat for about 5 minutes, then drain on paper towels. To assemble, arrange the wedges with green onions, roasted tomatoes, pancetta, and capers. Drizzle with the dressing and crack extra pepper over top, if desired. Enjoy!



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