Iceberg Wedges with Pancetta Gorgonzola Dressing

2 teaspoons olive oil
4 ounces pancetta, cut into 1/4-inch pieces
2/3 cup buttermilk
1/2 cup sour cream
1 large garlic cloves or 2 small, minced
6 ounces crumbled Gorgonzola
Salt and freshly ground black pepper
1 head iceberg lettuce, cut into 6 wedges

Place the iceberg wedges in a bowl. Cover with cold water, add a couple of ice cubes and refrigerate while making the dressing.

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.

Stir the buttermilk, sour cream, and garlic in a medium bowl to blend; mix 2/3 of the cheese. Season the dressing with salt and pepper, to taste.

Remove the lettuce from the refrigerator. Lift each wedge from the bowl let the water drain off. Arrange each of 6 lettuce wedges on 6 plates. Spoon the dressing over the lettuce. Sprinkle with the pancetta and remaining cheese and serve.

Makes 4 to 6 servings.


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.

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