Gorgonzola Wedge Recipe
Crisp Baby Iceberg, Gorgonzola Crumbles, Soppresata Crumbs, Sliced Pepperoncini, Creamy Herb Dressing
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Ingredients
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Salad
Creamy Herb Dressing
Method
Salad
Prepare lettuce
Remove any loose outer leaves from baby iceberg heads. Slice each head in half through the core so you have 8 wedges total, or quarter each (4 wedges) depending on desired portion size. Pat wedges dry with paper towels to remove excess moisture; place on a serving platter spaced apart.
Crisp soppressata crumbs
Preheat oven to 400°F (200°C). Finely chop or crumble the soppressata into small pieces about the size of coarse breadcrumbs. Toss the crumbled soppressata with 1 tablespoon olive oil on a small rimmed baking sheet. Spread in a single layer and roast for 6–8 minutes, stirring once halfway, until crispy and slightly darkened at the edges. Watch closely so it doesn’t burn. Remove from oven and transfer to a paper towel-lined bowl to cool and drain excess oil.
Season wedges
Lightly drizzle each lettuce wedge with 1/2 teaspoon olive oil (or use the residual oil from the soppressata if desired). Sprinkle wedges evenly with the 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, dividing between the wedges.
Assemble
Spoon the creamy herb dressing over each wedge (about 1–2 tablespoons per wedge, or to taste). Evenly scatter the gorgonzola crumbles over the wedges (about 2 tablespoons per wedge). Sprinkle the cooled soppressata crumbs over the wedges for crunchy, savory contrast. Top with sliced pepperoncini rings, distributing evenly so each wedge gets 1–2 rings. If desired, finish with an extra tiny grind of black pepper.
Creamy Herb Dressing
In a medium bowl, whisk together 1/2 cup mayonnaise and 1/4 cup sour cream until smooth.
Whisk in 1/4 cup buttermilk to loosen the dressing to a pourable consistency. Adjust thickness: add up to 2 tablespoons more buttermilk if you prefer thinner.
Add the chopped fresh parsley, chives, and dill along with the minced garlic. Stir in 1 tablespoon lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning — add more lemon for brightness, honey for balance, or salt/pepper as needed.
Cover and refrigerate the dressing for at least 15 minutes to let the flavors meld. The dressing will keep well refrigerated for up to 3 days in a sealed container.