Iceberg wedges with pancetta gorgonzola dressing

  • 2 tsp olive oil
  • 125g pancetta, cut into 1/2-cm pieces
  • 150ml buttermilk
  • 120ml sour cream
  • 1 large garlic cloves or 2 small, crushed
  • 175g crumbled Gorgonzola
  • Salt and freshly ground black pepper
  • 1 head iceberg lettuce, cut into 6 wedges
1) 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.

2) Stir the buttermilk, sour cream, and garlic in a medium bowl to blend; mix two thirds 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.)

3) Arrange each of six lettuce wedges on sixplates. Spoon the dressing over the lettuce. Sprinkle with the pancetta and remaining cheese and serve.

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