Steakhouse-Style Gorgonzola and Pancetta Salad Wedge
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 268, total fat 22 G., saturated fats 9 G., proteins 11 G., carbohydrates 8 G., fiber 2 G., cholesterol 43 mg, sodium 583 mg, sugar 5 G.
Calories 268, total fat 22 G., saturated fats 9 G., proteins 11 G., carbohydrates 8 G., fiber 2 G., cholesterol 43 mg, sodium 583 mg, sugar 5 G.
The perfect side dish for grilled beef steak is a refreshing, juicy iceberg lettuce in a sour cream dressing. Serve it impressively, as they do in the best steakhouses – by the wedge. Drizzle a quarter of the iceberg lettuce with gorgonzola dressing, top with crumbled fried pancetta and chives, and enjoy!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8-12 thin slices pancetta
- 110 g gorgonzola, crumbled (about 0.5 cup)
- 3 tbsp sour cream
- 1 tbsp. freshly squeezed lemon juice
- 1/3 cup whole milk
- 1 head iceberg lettuce, cut into 4 pieces
- 2 plum tomatoes, cut into wedges
- 2 tablespoons chopped fresh chives
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Recipes with similar ingredients: iceberg lettuce, Gorgonzola cheese, pancetta, sour cream, tomatoes, lemon juice
Cooking the dish according to the recipe:
- Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper. Spread the pancetta in a single layer on the prepared baking sheet. Bake until crisp, 8-10 minutes. Transfer to a paper towel-lined plate to drain excess oil.
- Meanwhile, mash the Gorgonzola, sour cream, and lemon juice in a bowl. Add the milk and stir. Season with salt and pepper to taste.
- Divide the iceberg lettuce and tomatoes among 4 plates. Drizzle with the Gorgonzola sauce and crumble the pancetta over the top. Sprinkle with chives.
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