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Wedge Salad + Blue Cheese Dressing


  • Total Time: 30 minutes

Ingredients

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  • 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

Instructions

FOR THE DRESSING

  1. Combine the cream, vinegar, Worcestershire, blue cheese, and garlic powder. Taste, and add salt and pepper to your taste, or a splash of water if the dressing is very thick.

FOR THE SALADS

  1. Preheat the oven to 400F. Arrange the tomatoes cut-side up on a baking sheet, and roast for 20 minutes or until slightly dark and wilted.
  2. Meanwhile, crisp the pancetta in a skillet over medium-high heat for about 5 minutes, then drain on paper towels.
  3. 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.
  4. Enjoy!
  • Prep Time: 30

Nutrition

  • Serving Size: 6
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