Tuscan Wedge Recipe
Humboldt Fog, buttermilk bleu dressing, pancetta, crispy shallots
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Ingredients
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Cheese
Dressing
Salad
Method
Prepare the Dressing
- 1
In a mixing bowl, combine the buttermilk, mayonnaise, crumbled buttermilk bleu cheese, minced garlic, lemon juice, salt, and black pepper.
- 2
Whisk together until smooth and well combined. Adjust seasoning to taste. Set aside in the refrigerator to chill.
Prepare the Pancetta and Shallots
- 3
- 4
In the same skillet, add the thinly sliced shallots and sauté in the remaining pancetta fat until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.
Assemble the Salad
- 5
On a serving platter or individual plates, arrange the iceberg lettuce wedges.
- 6
Drizzle with the prepared buttermilk bleu dressing, ensuring to cover each wedge.
- 7
Sprinkle the crispy pancetta and shallots generously over the wedges.
- 8
Garnish with chopped parsley for a fresh finish.