The Ultimate Wedge Recipe
A cool, crisp wedge of fresh iceberg lettuce, roma tomatoes, red onions, garlic, house dressings, gorgonzola crumbles and all the pork (Guanciale, pancetta and prosciutto), topped with a sweet balsamic glaze
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Ingredients
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Salad Base
Garlic and Dressing
Cheese and Pork
Balsamic Glaze
Method
Prepare Salad Base
- 1
Wash and Cut Lettuce
Remove any wilted outer leaves from the iceberg lettuce. Rinse the lettuce under cold water and pat dry. Cut the lettuce into quarters, forming wedges.
- 2
Chop Tomatoes and Onions
Dice the roma tomatoes and slice the red onion thinly. Set aside for assembly.
Prepare Garlic and Dressing
- 3
Mince Garlic
Peel and finely mince the garlic cloves. Combine them with the house dressing in a small bowl.
Cook Pork
- 4
Cook Guanciale, Pancetta, and Prosciutto
In a skillet over medium heat, add the guanciale and cook until crispy, about 4-5 minutes. Add the pancetta and prosciutto, cooking until all are crispy and golden brown. Remove from heat and drain on paper towels.
Assemble the Wedge
- 5
Build the Wedge
On a large plate, place each wedge of iceberg lettuce. Top with the diced roma tomatoes and sliced red onions.
- 6
Add Dressing and Cheese
Drizzle the garlic house dressing over the wedges, then sprinkle the gorgonzola cheese crumbles on top.
- 7
Finish with Pork and Glaze
Add the crispy guanciale, pancetta, and prosciutto on top of the wedges. Drizzle the balsamic glaze over the entire salad for sweetness.