“Well, Nanny just looooooves a wedge.” You had to be there.
So a wedge I made. With a few updates, but mainly super duper classic. I’m a big fan of a wedge salad myself, even though they’re massively overpriced in restaurants and kind of hard to eat? Like, I like all the flavors but CUT IT UP FOR ME IF IT COSTS $8. Seriously.
So you could chop this beforehand and make a chopped wedge, which would be contradictory but less effort for the eaters.
Roast them at 400F for 20 minutes or so until they’re slightly browned. I love roasting tomatoes for this salad because they get kind of sweet, which balances the excess salt from the cheese and pork product SO well. Worth the effort for sure.
Make these soon!
- 1 large head iceberg lettuce, cut into 6 wedges
- 1 cup cherry tomatoes, halved
- 2 scallions, thinly sliced
- 1 tablespoon capers
- 3 ounces diced pancetta
- 1/2 cup heavy cream
- 1 tablespoon white vinegar
- 1 teaspoon Worcestershire sauce
- 1/4 cup blue cheese crumbles, plus more for sprinkling
- 1 teaspoon garlic powder
- salt and pepper, to taste
- Combine the cream, vinegar, Worcestershire, blue cheese, and garlic powder. Taste, and add salt and pepper to your taste, or a splash of water if the dressing is very thick.
- Preheat the oven to 400F. Arrange the tomatoes cut-side up on a baking sheet, and roast for 20 minutes or until slightly dark and wilted.
- Meanwhile, crisp the pancetta in a skillet over medium-high heat for about 5 minutes, then drain on paper towels.
- To assemble, arrange the wedges with green onions, roasted tomatoes, pancetta, and capers. Drizzle with the dressing and crack extra pepper over top, if desired.