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Wedge Salad + Blue Cheese Dressing

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Prep Time 30 minutes

Ingredients
  

  • 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
  • ½ cup heavy cream
  • 1 tablespoon white vinegar
  • 1 teaspoon Worcestershire sauce
  • ¼ cup blue cheese crumbles plus more for sprinkling
  • 1 teaspoon garlic powder
  • salt and pepper to taste

Instructions
 

FOR THE DRESSING

  • 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

  • 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.
  • 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!

Nutrition

Serving: 6g
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