I made this salad last night and I can’t stop thinking about how delicious it was. The crisp, cold iceberg lettuce, with the creamy blue cheese dressing and the saltiness of the pancetta… yum!
I think what makes it great is that the lettuce should be super crisp and super cold. It makes all the difference.
This salad serves 2.
INGREDIENTS
1 head iceberg lettuce
1 tomato, small diced
4 pieces of pancetta, fried
salt and fresh ground black pepper, to taste
For Dressing:
1/2 cup blue cheese
1/3 cup mayonnaise
1/3 cup milk
4 squirts of Worcestershire Sauce
juice of 1/2 lemon, add some of the zest, too!
a little salt, and lots of fresh ground pepper
METHOD
Put 2 salad bowls or plates into the fridge to chill.
Make your salad dressing by placing the blue cheese, mayonnaise, milk, Worcestershire Sauce, lemon and lemon zest into a medium bowl or your food processor (if you don’t have a hand-held emulsion blender).
Incorporate ingredients, I like to leave mine with some pieces of blue cheese.
Place dressing in the fridge to keep cold.
Fry 4 pieces of pancetta and place on a paper towel to crisp.
Dice the tomato.
Plate the salads by placing the lettuce on the plate in whatever shape you’d like. You can do a wedge, or a thick slice across, or 4 or 5 big leaves in a bowl shape like I have pictured above.
Top lettuce with the blue cheese dressing.
Sprinkle the tomatoes over the top.
Crumble the pancetta over the salad.
Fresh ground pepper on top.
Enjoy!!
Wow! This does look good. My hubby and I love wedge salads with blue cheese, and the fried pancetta is a bonus!
This is absolutely, hands down, my fave salad!!! Thanks for the blue cheese recipe!
MMM I always wanted to try my own homemade blue cheese dressing, I am excited to try to make this myself! Thanks for sharing
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I’m hungry for that right now! And I have all the ingredients, YAYY!!
I think you’ll really like the salad dressing! It’s yummy!! xo