Wedge Recipe

Inspired by Goose120

Time30m

Serves4

iceberg lettuce, tomatoes, pickled red onions, pepperoncini, pancetta, creamy gorgonzola

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Ingredients

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1
Prepare the Iceberg Lettuce
Carefully wash the head of iceberg lettuce under cold running water. Pat dry with a paper towel. Cut the lettuce into wedges, approximately 4 wedges per head.
2
Chop the Tomatoes
Wash the tomatoes thoroughly. Cut each tomato into wedges or slices, depending on your preference. Set aside.
3
Prepare the Pickled Red Onions
If using store-bought pickled red onions, drain them from the jar. If making your own, thinly slice red onions and soak in vinegar for at least 30 minutes before using.
4
Prepare the Pepperoncini
Drain the pepperoncini from their jar and slice them in half if desired. Set aside.

5
Cook the Pancetta
In a skillet over medium heat, cook the pancetta until crispy, about 4-6 minutes. Once cooked, transfer to a paper towel-lined plate to drain excess fat.

6
Assemble the Wedge Salad
On a large serving platter, place the wedges of iceberg lettuce. Top each wedge with chopped tomatoes, pickled red onions, and pepperoncini.
7
Add Pancetta and Gorgonzola
Crumble the crispy pancetta over the salad and finish by crumbling creamy gorgonzola on top of everything.