Farmhouse Wedge Salad Recipe
Crisp Baby/ Iceberg Lettuce, Crispy Prosciutto, Cherry Tomatoes & Creamy Gorgonzola Dressing
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Ingredients
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Salad Base
Toppings
Dressing
Method
Salad Preparation
- 1
Prepare the Lettuce
Begin by cutting the Baby Iceberg Lettuce into wedges. Rinse under cold water and pat dry with a paper towel.
- 2
Slice the Tomatoes
Wash the Cherry Tomatoes and cut them in half.
Topping Preparation
- 3
Cook the Prosciutto
In a skillet over medium heat, add the Prosciutto slices and cook until crispy, about 3-4 minutes per side. Once cooked, remove and place on paper towels to absorb excess fat.
- 4
Crumble the Gorgonzola
While the prosciutto is cooking, crumble the Gorgonzola Cheese into small pieces for topping the salad.
Dressing Preparation
- 5
Mix the Dressing
In a mixing bowl, combine Mayonnaise, Sour Cream, Gorgonzola Cheese, Lemon Juice, and Garlic Powder. Whisk together until smooth and creamy.
- 6
Season the Dressing
Add Salt and Black Pepper to the dressing, adjusting to your taste. Mix well to combine.
Assembly
- 7
Assemble the Salad
On a large platter, arrange the lettuce wedges. Top each wedge with halved Cherry Tomatoes, crispy Prosciutto, and crumbled Gorgonzola Cheese.
- 8
Drizzle with Dressing
Generously drizzle the creamy Gorgonzola dressing over the assembled salad and serve immediately.